Autumn Leaves Carrot Cake Recipe

Name: Autumn Leaves Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups sugar; 2 teaspoons pumpkin pie spice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 can (14 1/2 ounces) sliced carrots, drained; 1 can (8 ounces) crushed pineapple in juice, drained (reserve 1 tablespoon juice); 3/4 cup vegetable oil; 2 large eggs plus 1 egg yolk; 1/2 cup chopped walnuts; 1/2 cup dark raisins; Confectioners' sugar, for dusting

Servings: persons

1 1/2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (14 1/2 ounces) sliced carrots, drained
1 can (8 ounces) crushed pineapple in juice, drained (reserve 1 tablespoon juice)
3/4 cup vegetable oil
2 large eggs plus 1 egg yolk
1/2 cup chopped walnuts
1/2 cup dark raisins
Confectioners' sugar, for dusting

1
Preparation Time: Approximately 15 minutes
2
Preparation:
3
Heat the oven to 350u00b0F. Grease and flour an 8- or 9-inch-square baking pan.
4
Mix the flour, sugar, pumpkin-pie spice, baking powder, baking soda and salt in a medium bowl.
5
Mash the carrots with a fork or vegetable masher in a large bowl until almost smooth. Stir in the pineapple and reserved juice. Add the oil, eggs and egg yolk, and whisk until smooth. Stir the flour mixture into carrot mixture. Stir in the walnuts and raisins. Pour the batter into the pan.
6
Bake until the cake is springy to the touch and a toothpick inserted in center comes out clean, 55 to 60 minutes. Cool completely in pan on a rack. Dust with confectioners' sugar before serving.
7
Nutritional Information Per Serving: Calories 480; Total fat 24g; Saturated fat 3.5g; Cholesterol 70mg; Sodium 380mg; Carbohydrate 64g; Fiber 2g; Protein 5g

1111

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 1/2 cups sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, and more.

Yes, Autumn Leaves Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Autumn Leaves Carrot Cake

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