Brunch

Spicy Carrot Cake is for Dessert.

Spicy Carrot Cake takes 20 minutes to prepare.

Spicy Carrot Cake takes 60 minutes to cook.

Spicy Carrot Cake makes 12 servings.

The ingredients for Spicy Carrot Cake are:

1c. soft butter or margarine
2 c. white sugar
4 eggs
1 tsp. vanilla extract
1 1/2 c.finely shredded carrots(approximately 4 medium carrots)
2 1/2 c. unsifted regular all purpose flour
1 1/2 tsp. each of baking soda and cinnamon
1 tsp. each of salt and nutmeg
1/4 c. buttermilk
3/4 c. chopped walnuts
powdered sugar (optional)

Here is how you make Spicy Carrot Cake:

Grease and dust with flour a 10 inch tube pan. Preheat oven to 350 degree. Cake will bake for 1 hour, or until a toothpick inserted in the center comes out clean. Using an electric mixer or wooden spoon, beat together the butter and sugar until creamy. Add eggs, one at a time, beating well after each egg is added. Stir in the vanilla and carrots. Sift the flour together with soda, salt, cinnamon, and nutmeg. Add the flour mixture alternating with the buttermilk. Stir in walnuts. Turn batter into a greased and flour-dusted 10-inch tube pan. Cake will bake for 1 hour, or until a toothpick inserted in the center comes out clean. Check cake for doneness starting at 50 minutes by inserting a tooth pick into the center of cake if clean, cake is done. If not continue to cook and recheck at 55 and 60 minutes of cook time.Cool in pan for 10 min, then turn out of pan onto a rack to cool completely. Just before serving, shake powdered sugar over the top. Makes about 12 servings when a tube or bunt pan is used.Serving Size: 12Number of Servings: 12Recipe submitted by SparkPeople user DIVAATHOME.

The nutritional information for Spicy Carrot Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 444.5

• Total Fat: 22.6 g
• Cholesterol: 103.3 mg
• Sodium: 549.5 mg
• Total Carbs: 56.1 g
• Dietary Fiber: 1.7 g
• Protein: 6.4 g