Vegetable

5 Spice Carrot Cake

by:
February 12, 2022
0
0 Ratings
5 Spice Carrot Cake
Photo by JamieP
  • Prep time 1 hour 35 minutes
  • Cook time 25 minutes
  • Serves 12
Author Notes

This is an amazing carrot cake with a moist buttery crumb that has a hint of orange and a little bit of yummm with the surprise of 5 spice. This is one cake that is always a hit and I never have any leftovers. It takes an expected "old standby" and makes it unexpected. The prep time includes the chill time. —JamieP

What You'll Need
Ingredients
  • Cake
  • 3 cups Unbleached Flour
  • 1 tablespoon Baking Powder
  • 1 tablespoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 tablespoon Cinnamon
  • 1 1/4 teaspoons Chinese 5 Spice
  • 1 3/4 cups Honey
  • 3/4 cup Butter, softened
  • 6 tablespoons Vegetable Oil
  • 6 pieces Eggs, beaten
  • 1 tablespoon Vanilla Extract
  • 1 tablespoon Orange Zest
  • 4 1/2 cups Grated Carrots, Grated
  • 1 cup Orange Carpels (segments skin removed) roughly chopped
  • 3/4 cup Pecans
  • Frosting
  • 16 ounces Cream Cheese
  • 1/2 cup Butter
  • 1/2 teaspoon Vanilla
  • 1 tablespoon Orange Zest, Grated
  • 6 tablespoons Honey
  • 1/4 teaspoon Salt
  • 1/2 cup Pecans for decoration, finely chopped
  • 15 pieces Whole Pecan Halves to decorate
Directions
  1. Preheat oven to 350 degrees F. Prepare 3 9-inch cake pans by oiling and flouring. Set aside.
  2. Whisk together Flour, Baking Powder, Baking Soda, 1/2 teaspoon Salt, Cinnamon and 5 Spice in a medium bowl and set aside.
  3. Whip 1 3/4 cup Honey, 3/4 cup Butter, and Oil together in a large mixing bowl with mixer on medium speed until smooth. Add eggs can continue to beat until combined. Add Extracts and Zest. Mix in dry ingredients on low until just combined. Fold in Carrots, Orange Carpels and pecans with a spoon. Divided batter between the 3 prepared cake pans.
  4. Bake 25 to 30 minutes. Cakes will be dark but, watch closely. There will be a tiny bit of crumb on toothpick when tested. Top will spring back when touched. Remove from oven and cool 10 minutes before removing from pan. Continue to cool on rack until completely cooled before frosting.
  5. To Frost: In a medium bowl beat Cream Cheese, 1/2 cup of butter, and extract until fluffy. Add Zest and Honey and whip until well blended. Refrigerate Frosting 20 minutes before frosting cake. Frost cake and decorate with pecans. Refrigerate cake for 30 minutes before serving.
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