Spicy Carrot Cumin Cake

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners


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


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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