Spicy Carrot Cumin Cake

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Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Ingredients

1 1/2 cups salad oil
1 3/4 cups sugar
3 eggs
1 Tablespoon pumpkin pie spice
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
2 cups shredded carrots
3/4 cup chopped walnuts
1/2 cup flaked coconut
1 can (8 ounce) crushed pineapple, well drained
Cumin Cream Cheese Frosting
Freshly grated carrots for garnish

Method

Put oil, sugar and eggs into mixing bowl and beat at high speed for 3 minutes until light. Blend the pumpkin pie spice, cumin, salt, lemon extract vanilla extract, soda and baking powder. stir in the flour until mixed; then beat at high speed until light. Add carrot, walnuts, coconut and pineapple. Turn into buttered and flour dusted bundt pan or tube-type cake pan. Bake at 350 degrees for 50 to 60 minutes or until cake tests done. Cool in pan 5 minutes and turn out onto rack. When completely cooled, drizzle with the frosting and garnish with grated carrot.

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