Things You'll Need:
- 2 carrots
- Cheese grater
- Food processor
- Chopped pecans
- Bowl
- 3 eggs
- Metal whisk
- 1 cup whole milk
- 1 cup butter or margarine
- 1 1/2 cups brown sugar
- 2 tsps. baking powder
- 2 tsps. baking soda
- 1 tsp. ground cinnamon, or more to taste
- 2 tsps. pumpkin extract
- 10-inch bundt pan
- Wooden spoon
- Oven mitts
- Wire rack
- Icing container
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Step 1
Grate two carrots and put the pieces in a food processor. Throw in 2 cups of chopped pecans and turn on the food processor. Pour the processed contents into a bowl and crack three eggs into it.
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Step 2
Use a metal whisk to stir the batter. Once the eggs are blended in, add 1 cup whole milk into the batter, 1 cup of butter or margarine and 1 1/2 cups of brown sugar. Stir to incorporate the ingredients.
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Step 3
Sprinkle the baking powder, baking soda and cinnamon into the batter. Add pumpkin extract instead of vanilla extract, which you'd add to a typical spice cake. Stir until blended.
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Step 4
Preheat the oven 400 degrees Fahrenheit. Coat a 10-inch bundt pan with either margarine or butter to prevent your cake sticking.
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Step 5
Pour the batter into the pan and use a wooden spoon to spread it out. Put the pan in the oven for 1 hour. Take the cake out after 45 minutes and insert a toothpick or knife at the deepest part of the cake to see if it's done. If the cake isn't done, put it back in the oven for the duration.
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Step 6
Flip the pan over onto the rack to transfer the pumpkin spice cake to it so it can cool. Once the cake is cool, dip a butter knife in some icing and cover the entire cake top. Serve the cake immediately or refrigerate it for up to 4 days.
