11 Moist Carrot Cakes

Classic Heritage Moist Carrot Cake

The classic carrot cake is a staple of traditional home baking, originating from a time when sugar was scarce and carrots were used as a natural sweetener to provide moisture and flavor to dense cakes. This recipe stays true to those roots by focusing on the harmony between the earthy sweetness of fresh carrots and the warmth of ground cinnamon. It produces a cake that is exceptionally tender and stays moist for days, making it a perfect centerpiece for family gatherings or festive holidays. Unlike modern variations that lean heavily on excessive oil, this version balances fats and liquids to ensure a crumb that is soft but still has structure. The inclusion of high-quality vanilla and a pinch of salt elevates the simple ingredients into a sophisticated dessert. This cake is meant to be enjoyed with a thick layer of tangy cream cheese frosting that cuts through the sweetness and adds a luxurious finish to every bite.

Ingredients

• cups all-purpose flour
• teaspoons baking soda
• teaspoon baking powder
• teaspoon salt
• teaspoons ground cinnamon
• 1/2 cups granulated sugar
• /2 cup light brown sugar packed
• 1/4 cups vegetable oil
• large eggs at room temperature
• cups finely grated fresh carrots
• teaspoon pure vanilla extract

Directions

1

Preheat your oven to 350 degrees Fahrenheit and prepare two 9-inch round cake pans by greasing them with butter and dusting them lightly with flour to prevent sticking.

2

In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until the mixture is uniform in color and free of any large clumps.

3

In a separate larger bowl, combine the granulated sugar, light brown sugar, and vegetable oil, whisking vigorously until the sugars begin to dissolve into the oil.

4

Add the eggs one at a time to the wet mixture, beating well after each addition to incorporate air and create a stable emulsion that will support the cake's structure.

5

Slowly fold the dry flour mixture into the wet ingredients using a rubber spatula, being careful not to overmix, which can lead to a tough and rubbery cake texture.

6

Once the batter is mostly smooth, stir in the finely grated carrots and vanilla extract until they are evenly distributed throughout the mixture.

7

Divide the batter equally between the two prepared cake pans, tapping them gently on the counter to release any trapped air bubbles.

8

Bake for 30 to 35 minutes or until a wooden toothpick inserted into the center of the cakes comes out clean with only a few moist crumbs attached.

9

Allow the cakes to cool in their pans for 10 minutes before carefully inverting them onto wire racks to cool completely to room temperature before frosting.

Golden Pineapple and Walnut Carrot Cake

This variation of the classic carrot cake introduces crushed pineapple, which provides an incredible depth of moisture and a subtle tropical acidity that brightens the entire flavor profile. The pineapple contains natural enzymes that help tenderize the flour's gluten, resulting in a cake that practically melts in your mouth while maintaining a beautiful golden hue. The addition of toasted walnuts provides a necessary crunch and an earthy bitterness that balances the sweetness of the fruit and carrots. Many bakers consider this version to be the 'ultimate' carrot cake because of its complex texture and the way the flavors meld together after sitting for a few hours. It is a dense, heavy cake that feels substantial and satisfying, often reminiscent of the rich cakes served in high-end tea rooms. The juice from the pineapple permeates the crumb, ensuring that even the edges of the cake remain soft and flavorful long after it has been sliced.

Ingredients

• cups all-purpose flour
• 1/2 teaspoons baking soda
• teaspoon baking powder
• /2 teaspoon salt
• teaspoons ground cinnamon
• /2 teaspoon ground ginger
• 1/2 cups granulated sugar
• cup vegetable oil
• large eggs
• cups grated carrots
• can (8 ounces) crushed pineapple well drained
• cup chopped walnuts toasted
• teaspoon vanilla extract

Directions

1

Begin by preheating your oven to 325 degrees Fahrenheit and lining the bottoms of two 8-inch cake pans with parchment paper for easy removal.

2

In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger to ensure a fine and even spice distribution.

3

Toast the chopped walnuts in a dry skillet over medium heat for 3 to 5 minutes until they are fragrant and slightly darkened, then set them aside to cool.

4

In a large stand mixer fitted with the paddle attachment, beat the sugar and vegetable oil together on medium speed for about 2 minutes.

5

Add the eggs to the oil mixture one by one, ensuring each is fully incorporated before adding the next to maintain a smooth batter.

6

Turn the mixer to low and gradually add the dry ingredients, mixing only until no white streaks of flour remain visible.

7

Gently stir in the grated carrots, the well-drained crushed pineapple, toasted walnuts, and vanilla extract using a large spoon or spatula.

8

Pour the batter into the prepared pans and bake for 40 to 45 minutes, checking the center with a skewer to ensure it is fully baked through.

9

Let the cakes rest in the pans for at least 15 minutes to allow the structure to set before transferring them to a cooling rack to reach room temperature.

Dark Muscovado and Pecan Carrot Cake

Using dark muscovado sugar instead of standard brown sugar gives this carrot cake a deep, molasses-like undertone that pairs perfectly with the natural earthiness of carrots. Muscovado is less refined and contains more natural moisture, which translates into a heavier, fudgier cake texture that appeals to those who find traditional sponges too light. The pecans are toasted to bring out their oils and then chopped coarsely to provide a distinct textural contrast against the soft, spiced crumb. This recipe is often favored during the autumn months when the rich, dark flavors of spice and molasses feel particularly comforting and seasonal. It is a robust cake that can stand up to a wide variety of frostings, including those flavored with maple or bourbon. The higher moisture content from the muscovado means this cake requires a slightly longer baking time at a lower temperature to ensure the center is perfectly cooked without burning the exterior.

Ingredients

• 1/4 cups all-purpose flour
• teaspoon baking soda
• teaspoons baking powder
• /2 teaspoon salt
• tablespoon ground cinnamon
• /2 teaspoon ground cloves
• cups dark muscovado sugar
• 1/4 cups vegetable oil
• large eggs
• cups grated carrots
• cup toasted pecans chopped
• /2 cup golden raisins soaked in warm water

Directions

1

Set your oven to 325 degrees Fahrenheit and grease a 9x13 inch baking pan thoroughly with butter or non-stick cooking spray.

2

Drain the golden raisins that have been soaking in warm water and pat them dry with a paper towel to prevent excess moisture from affecting the batter.

3

In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and cloves together until the spices are evenly integrated.

4

In another bowl, break up any large clumps in the muscovado sugar and whisk it together with the vegetable oil until the mixture looks like wet sand.

5

Incorporate the eggs into the sugar and oil mixture one at a time, whisking vigorously until the batter becomes slightly lighter in color and smooth.

6

Fold the dry ingredients into the wet ingredients in three stages, mixing gently after each addition to avoid over-working the gluten in the flour.

7

Add the grated carrots, toasted pecans, and plumped raisins, stirring them in by hand to ensure they are evenly spread throughout the thick batter.

8

Spread the batter into the prepared 9x13 pan and smooth the top with a spatula to ensure an even bake across the entire surface.

9

Bake for 45 to 55 minutes, or until the top springs back when lightly pressed and a toothpick comes out clean, then cool completely in the pan.

Zesty Orange and Ginger Carrot Cake

This recipe introduces a bright, citrusy element by incorporating fresh orange zest and juice, which cuts through the richness of the oil and sugar typically found in carrot cakes. The addition of freshly grated ginger provides a subtle heat and a sharp aroma that complements the sweetness of the carrots and the warmth of the cinnamon. This combination creates a cake that feels lighter and more refreshing than its traditional counterparts, making it an excellent choice for a spring brunch or a summer dessert. The orange oils found in the zest infuse the entire batter with a floral fragrance that is heightened during the baking process, filling the kitchen with an incredible scent. By using both fresh ginger and ground ginger, you achieve a layered spice profile that lingers pleasantly on the palate. This cake is best paired with an orange-infused cream cheese frosting to reinforce the citrus notes and provide a creamy, tangy finish.

Ingredients

• cups all-purpose flour
• teaspoons baking soda
• /2 teaspoon salt
• teaspoons ground cinnamon
• teaspoon ground ginger
• tablespoon freshly grated ginger
• Zest of two large oranges
• /4 cup fresh orange juice
• 1/2 cups granulated sugar
• cup vegetable oil
• large eggs
• cups finely grated carrots

Directions

1

Preheat your oven to 350 degrees Fahrenheit and line two 8-inch round cake pans with parchment paper circles at the bottom.

2

In a medium-sized bowl, sift the flour, baking soda, salt, ground cinnamon, and ground ginger together to ensure there are no lumps.

3

In a large mixing bowl, combine the granulated sugar, vegetable oil, and eggs, whisking until the mixture is thick and well combined.

4

Add the fresh orange zest, fresh orange juice, and the finely grated fresh ginger to the wet ingredients, stirring well to distribute the aromatics.

5

Gradually fold the dry ingredients into the wet mixture using a large metal spoon, being careful to maintain the airiness of the batter.

6

Gently stir in the grated carrots until they are fully coated by the batter and no large clumps of carrots remain.

7

Distribute the batter evenly between the two prepared pans and smooth the tops with an offset spatula for a level finish.

8

Bake for 30 to 35 minutes, rotating the pans halfway through the baking time to ensure even browning and rising.

9

Let the cakes cool in their pans for 15 minutes before turning them out onto a wire rack to finish cooling completely before you apply the frosting.

Buttermilk and Honey Moist Carrot Cake

Buttermilk is the secret ingredient in this recipe, providing a subtle tang and an incredibly tender crumb by reacting with the baking soda to create a light and airy texture. The use of honey as a partial sweetener adds a unique floral depth and contributes to the cake's exceptional moisture retention over several days. Honey is a humectant, meaning it naturally attracts and holds onto water, which prevents the cake from drying out even in refrigerated conditions. This version of carrot cake is less about heavy spices and more about the delicate balance between the dairy notes of the buttermilk and the natural sugars of the honey and carrots. It results in a sophisticated flavor profile that is less aggressive than spice-heavy cakes, appealing to those who prefer a more nuanced dessert. The buttermilk also helps the cake achieve a beautiful golden-brown crust that is slightly caramelized and crisp.

Ingredients

• cups all-purpose flour
• 1/2 teaspoons baking soda
• /2 teaspoon salt
• teaspoon cinnamon
• /4 cup granulated sugar
• /2 cup honey
• /2 cup buttermilk
• /4 cup vegetable oil
• large eggs
• teaspoon vanilla extract
• 1/2 cups grated carrots

Directions

1

Preheat the oven to 325 degrees Fahrenheit and grease a 10-cup capacity bundt pan or a standard 9x13 inch baking pan.

2

In a large bowl, whisk the flour, baking soda, salt, and cinnamon together until they are thoroughly blended and aerated.

3

In a separate bowl, whisk the eggs and granulated sugar together until they become pale and slightly frothy, which indicates that air has been incorporated.

4

Slowly stream in the vegetable oil, honey, and buttermilk while continuing to whisk to create a stable, liquid base for the cake.

5

Whisk in the vanilla extract, then carefully fold the dry ingredients into the wet mixture using a spatula until just combined.

6

Fold in the grated carrots, ensuring they are evenly distributed so that every slice of the cake contains a consistent amount of vegetable.

7

Pour the batter into the prepared pan, ensuring it fills the corners and is level on top to prevent uneven baking.

8

Bake for 45 to 50 minutes for a bundt pan, or 35 to 40 minutes for a rectangular pan, until the cake feels firm to the touch in the center.

9

Allow the cake to cool completely in the pan if using a rectangular pan, or for 20 minutes before inverting a bundt cake onto a serving plate.

Maple Syrup and Toasted Pecan Carrot Cake

Inspired by the flavors of the Northern woods, this carrot cake replaces a portion of the white sugar with pure maple syrup, offering a rich, woody sweetness that enhances the earthy flavor of the carrots. The maple syrup not only sweetens the cake but also provides a distinct viscosity to the batter that results in a dense and moist interior. When paired with toasted pecans, the flavor profile becomes reminiscent of a decadent maple-nut fudge, but in cake form. This recipe is particularly popular during the winter months when the warming qualities of maple and spice are most appreciated. The pecans are toasted until they reach a deep mahogany color, which intensifies their flavor and ensures they remain crunchy even after being baked into the moist batter. It is a hearty cake that is often served with a maple-flavored cream cheese frosting to double down on the signature flavor.

Ingredients

• cups all-purpose flour
• teaspoons baking soda
• teaspoon salt
• 1/2 teaspoons ground cinnamon
• /2 teaspoon ground nutmeg
• /2 cup granulated sugar
• /4 cup pure maple syrup
• cup vegetable oil
• large eggs
• 1/2 cups grated carrots
• cup toasted pecans finely chopped

Directions

1

Heat your oven to 350 degrees Fahrenheit and grease two 9-inch round cake pans, lining the bottoms with parchment paper.

2

In a large bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg to ensure the spices are evenly distributed through the flour.

3

In a different bowl, whisk together the eggs, granulated sugar, and pure maple syrup until the mixture is uniform and the sugar has mostly dissolved.

4

Gradually pour in the vegetable oil while whisking constantly to create a smooth and glossy liquid mixture.

5

Add the dry ingredients to the wet ingredients in two batches, folding gently with a spatula to avoid over-mixing and keep the cake tender.

6

Stir in the grated carrots and the toasted chopped pecans until they are evenly dispersed throughout the thick, maple-scented batter.

7

Divide the batter equally between the two prepared pans, using a kitchen scale if necessary to ensure both layers are the same thickness.

8

Bake for 30 to 35 minutes, or until the cakes have risen and a tester comes out clean from the thickest part of the cake.

9

Cool the cakes in their pans for at least 15 minutes before moving them to wire racks, as the maple syrup makes the warm cake quite fragile.

Spiced Apple and Carrot Harvest Cake

The inclusion of grated apples alongside carrots in this recipe adds a layer of fruity sweetness and additional moisture that makes the cake incredibly soft and tender. The acids in the apples react with the leavening agents to create a light lift, while the pectin helps bind the crumb together, preventing it from becoming overly crumbly. This harvest-style cake is a celebration of autumn produce, combining the best of the orchard and the garden into one delicious dessert. The spices are slightly increased in this version to stand up to the extra moisture and flavor provided by the apples, with a hint of nutmeg and cloves rounding out the cinnamon. This cake is exceptionally moist and can actually improve in flavor and texture the day after it is baked, as the fruit juices settle into the crumb. It is a dense, nutritious-feeling cake that bridges the gap between a standard carrot cake and a rich apple spice cake.

Ingredients

• cups all-purpose flour
• 1/2 teaspoons baking soda
• teaspoon salt
• teaspoons cinnamon
• /4 teaspoon ground nutmeg
• /4 teaspoon ground cloves
• 1/2 cups light brown sugar
• cup vegetable oil
• large eggs
• 1/2 cups grated carrots
• 1/2 cups grated tart apples (like Granny Smith)
• /2 cup chopped walnuts

Directions

1

Preheat your oven to 350 degrees Fahrenheit and grease a standard 9x13 inch baking pan with butter or oil.

2

Peel and grate both the carrots and the apples, then place them together in a bowl, tossing them lightly to mix.

3

In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until well blended.

4

In a separate large bowl, combine the light brown sugar and vegetable oil, whisking until the mixture is smooth and no large sugar lumps remain.

5

Add the eggs one at a time, beating well after each addition to ensure the batter is well-emulsized and aerated.

6

Add the dry ingredients to the wet ingredients, stirring gently with a wooden spoon or spatula until the flour is just incorporated.

7

Fold in the grated carrots, grated apples, and chopped walnuts, making sure to distribute the fruit and vegetables evenly through the batter.

8

Pour the mixture into the prepared 9x13 pan and level the surface with a spatula to ensure it bakes evenly across the pan.

9

Bake for 40 to 45 minutes, or until the center is set and the edges start to pull away slightly from the sides of the pan, then cool completely before serving.

Coconut and Macadamia Tropical Carrot Cake

For a truly exotic twist on the traditional carrot cake, this recipe incorporates shredded coconut and toasted macadamia nuts, creating a tropical flavor profile that is both rich and unique. The coconut adds a chewy texture and a subtle sweetness that pairs surprisingly well with the earthy carrots, while the macadamia nuts provide a buttery crunch that is far more decadent than standard walnuts or pecans. This cake is often described as a 'vacation in a slice' because of its bright, sunny flavors and the rich mouthfeel provided by the nut fats. The addition of coconut also helps to retain moisture, ensuring the cake remains soft even in warmer climates. This version is particularly effective when served with a lime-scented cream cheese frosting, which adds a sharp citrus note that cuts through the richness of the coconut and macadamia nuts. It is a favorite for summer parties and outdoor gatherings where a standard spice cake might feel too heavy.

Ingredients

• cups all-purpose flour
• teaspoons baking soda
• teaspoon salt
• teaspoon cinnamon
• 1/2 cups granulated sugar
• 1/4 cups vegetable oil
• large eggs
• cups grated carrots
• cup sweetened shredded coconut
• cup chopped macadamia nuts
• teaspoon vanilla extract

Directions

1

Preheat your oven to 350 degrees Fahrenheit and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment.

2

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until the mixture is uniform.

3

In a separate bowl, whisk the sugar and oil together, then add the eggs one by one, beating thoroughly after each addition to create a smooth base.

4

Stir in the vanilla extract, then gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined.

5

Fold in the grated carrots, shredded coconut, and chopped macadamia nuts, ensuring all the additions are evenly distributed throughout the batter.

6

Divide the batter between the two pans and tap them on the counter to remove any air pockets that could cause holes in the finished cake.

7

Bake for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean and the tops are a deep golden brown.

8

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

9

Wait until the cake is entirely cold before frosting to prevent the cream cheese frosting from melting into the porous coconut crumb.

Brown Butter and Cardamom Carrot Cake

Browning the butter before adding it to the batter introduces a complex, nutty aroma and a toasted flavor that standard oil-based carrot cakes simply cannot match. The milk solids in the butter caramelize, creating tiny flecks of flavor that permeate every bite of the cake and provide a sophisticated savory-sweet balance. The addition of ground cardamom adds a floral, herbal spice note that is more delicate than cinnamon but provides a beautiful aromatic quality to the finished dessert. This recipe is for those who appreciate the finer details of pastry work, as the browning of the butter requires careful attention to achieve the perfect golden-brown color without burning. The resulting cake has a tighter, more pound-cake-like crumb that is still incredibly moist but feels more elegant and refined on the plate. It is a modern take on a classic that emphasizes the quality of the fats and the complexity of the spice blend.

Ingredients

• cup unsalted butter
• cups all-purpose flour
• 1/2 teaspoons baking soda
• /2 teaspoon salt
• teaspoon ground cardamom
• /2 teaspoon ground cinnamon
• cup granulated sugar
• /2 cup light brown sugar
• large eggs
• teaspoon vanilla extract
• 1/2 cups finely grated carrots

Directions

1

In a small saucepan over medium heat, melt the butter and continue cooking it, swirling frequently, until it turns a deep golden brown and smells nutty.

2

Immediately pour the browned butter into a heat-proof bowl, making sure to scrape in all the brown bits from the bottom of the pan, and let it cool for 15 minutes.

3

Preheat your oven to 325 degrees Fahrenheit and grease an 8-inch square baking pan or a round cake pan.

4

In a medium bowl, whisk the flour, baking soda, salt, cardamom, and cinnamon together until the spices are well-dispersed.

5

In a large bowl, whisk the cooled brown butter with the granulated and brown sugars until the mixture is well combined and slightly thickened.

6

Add the eggs one at a time to the butter-sugar mixture, whisking well after each addition to ensure the batter is smooth and well-incorporated.

7

Stir in the vanilla extract, then fold in the dry ingredients using a spatula until no more dry flour is visible in the bowl.

8

Gently fold in the finely grated carrots, ensuring they are evenly distributed throughout the rich, brown butter batter.

9

Pour the batter into the prepared pan and bake for 40 to 45 minutes until the cake is set in the center and a toothpick comes out clean.

Espresso-Infused Mocha Carrot Cake

For the coffee lovers, this recipe incorporates a shot of strong espresso into the batter, which deepens the color of the cake and provides a subtle roasted undertone that complements the earthy carrots and spices. The coffee doesn't make the cake taste explicitly like a latte, but rather acts as a flavor enhancer that makes the cinnamon and brown sugar taste more intense and complex. This version is particularly moist because the liquid espresso adds hydration without adding weight, resulting in a crumb that is soft, dark, and aromatic. It is a sophisticated adult version of the carrot cake that is perfect for serving at a dinner party or as an afternoon pick-me-up with a cup of actual coffee. The slight bitterness of the espresso balances the natural sweetness of the carrots, preventing the cake from becoming cloying even when topped with a rich frosting. This cake is best paired with a chocolate-flecked cream cheese frosting to lean into the mocha theme.

Ingredients

• cups all-purpose flour
• teaspoons baking soda
• teaspoon salt
• teaspoons ground cinnamon
• 1/2 cups granulated sugar
• cup vegetable oil
• large eggs
• /4 cup strong brewed espresso cooled
• 1/2 cups grated carrots
• /2 cup mini chocolate chips (optional)
• teaspoon vanilla extract

Directions

1

Preheat your oven to 350 degrees Fahrenheit and grease two 8-inch round cake pans, lining the bottoms with parchment paper for easy release.

2

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until the mixture is uniform and free of clumps.

3

In a large mixing bowl, beat the eggs and sugar together until they are light and fluffy, which usually takes about 2 to 3 minutes of vigorous whisking.

4

Slowly pour in the vegetable oil and the cooled espresso, whisking constantly to ensure the liquids are fully emulsified with the egg mixture.

5

Fold the dry ingredients into the wet mixture using a large rubber spatula, being careful not to over-mix and deflate the aerated eggs.

6

Gently stir in the grated carrots and the mini chocolate chips if you are using them, ensuring they are evenly spread throughout the dark batter.

7

Divide the batter between the prepared pans and smooth the tops with a spoon to ensure an even rise during the baking process.

8

Bake for 30 to 35 minutes, or until the cake surface feels springy to the touch and a tester inserted into the center comes out clean.

9

Cool the cakes in their pans for 15 minutes before inverting them onto a wire rack to cool completely before you begin the frosting process.

Old World Raisin and Spice Carrot Cake

This recipe is a nod to the traditional European styles of carrot cake, which often feature a higher ratio of spices and a generous amount of dried fruit for texture and sweetness. The raisins are soaked in warm water or rum before being added to the batter, which ensures they remain plump and juicy throughout the baking process rather than drawing moisture away from the cake itself. The spice blend is robust, featuring cinnamon, nutmeg, and allspice to create a deeply aromatic and warming flavor profile that is perfect for cold weather. This cake is meant to be dense and substantial, more akin to a fruitcake than a light sponge, and it carries a wonderful rustic charm. It is the kind of cake that survives travel well and makes for a fantastic gift, as its high moisture and sugar content give it a longer shelf life than more delicate cakes. The texture is varied and interesting, with every bite offering a mix of soft cake, chewy raisins, and crunchy carrots.

Ingredients

• 1/4 cups all-purpose flour
• 1/2 teaspoons baking soda
• teaspoon salt
• teaspoons ground cinnamon
• /2 teaspoon ground nutmeg
• /2 teaspoon ground allspice
• 1/2 cups light brown sugar
• cup vegetable oil
• large eggs
• cups grated carrots
• cup raisins soaked in warm water
• /2 cup chopped walnuts

Directions

1

Preheat your oven to 325 degrees Fahrenheit and grease a 10-inch tube pan or bundt pan thoroughly to ensure the cake releases easily after baking.

2

Drain the raisins that have been soaking and pat them dry so that they don't add unwanted liquid to the batter.

3

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice until the spices are thoroughly integrated into the flour.

4

In a separate bowl, whisk the light brown sugar and vegetable oil together until smooth, then add the eggs one by one, beating well after each addition.

5

Slowly fold the dry ingredients into the wet ingredients, using a spatula to ensure the batter remains thick and uniform without any large pockets of flour.

6

Stir in the grated carrots, the plumped raisins, and the chopped walnuts until they are evenly distributed through the spiced batter.

7

Pour the batter into the prepared tube pan, smoothing the top and tapping the pan on the counter to settle the contents.

8

Bake for 55 to 65 minutes, or until a long skewer inserted into the center of the cake comes out clean and the top is dark golden brown.

9

Allow the cake to cool in the pan for at least 20 minutes before carefully running a knife around the edges and inverting it onto a cooling rack or serving plate.