Pumpkin Carrot Cake

Pumpkin Carrot Cake? Yes please! A delicious and fragrant cake topped with lemon cream-cheese frosting. | Stay Alive and Cooking

Pumpkin Carrot Cake, did you read that right? Yes, you most certainly did! And it’s delicious, let me tell you that… Fragrant, creamy, sweet but not too sweet and with a lemon cream cheese frosting to finish!

Carrot Cakes are for sure my favourite cakes, and I’ve found pumpkin to be a great ingredient to experiment with. Take my pumpkin pancakes for example: I totally random decided to add pumpkin and now it’s probably my favourite breakfast dish!

This pumpkin carrot cake is also de-lic-ious: my friends loved it too.

Pumpkin Carrot Cake? Yes please! A delicious and fragrant cake topped with lemon cream-cheese frosting. | Stay Alive and Cooking

Pumpkin Carrot Cake

Let’s take a look at this delicious recipe now, shall we?!

Pumpkin Carrot Cake
A delicious and fragrant cake with cream cheese frosting.
Write a review
Print
Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. Flour, 300g
  2. Pumpkin, 240g (grated or mashed)
  3. Carrots, 150g (grated)
  4. Sugar, 250gSunflower oil, 250 ml
  5. Eggs, 4 large
  6. Walnuts and pecans, 2 handfuls and extra for decorating
  7. Cinnamon, 2 spoonfuls
  8. Baking powder, 2 spoonfuls
  9. Vanilla extract, 1 teaspoon
  10. Nutmeg, 1/2 teaspoon
For the frosting
  1. Cream cheese, 260g
  2. Icing sugar, 80-100g
  3. Lemon juice, 1.5 spoonfuls
Instructions
  1. Preheat the oven to 180 degrees. Place a sheet of baking paper on the bottom of the spring form and close the ring. Grease with some butter.
  2. Mix the flour and baking powder together first, and then add the cinnamon, nutmeg and sugar.
  3. In a different bowl, you mix together the oil, eggs and vanilla extract. When this is nice and lightly beaten, add this to the dry mixture.
  4. Stir the grated carrots, pumpkin and nuts trough the mixture. Pour this in the spring form and place in the oven for around an hour. This is different per oven, so pay close attention! Test to see if the inside is dry with a skewer. If it doesn’t come out dry, place in the oven for a few minutes at a time until it is done.
For the frosting:
  1. Slowly start adding the icing sugar and lemon juice to the cream cheese. Keep tasting in between: you don’t want a frosting that’s too sweet or sour! Mix well.
  2. Now you can spread the frosting on the cake. It’s up to you if you want it on the sides as well, or only on the top!
  3. Decorate with the leftover walnuts and pecans. Enjoy serving this cake, I know my guests loved it!
Stay Alive and Cooking http://stayaliveandcooking.com/
Oi! Does that sound good or no? What’s your favourite cake, is it carrot cake like mine? 🙂
Vivvvv

Let’s be friends: Facebook, Instagram, Google+, Pinterest, Bloglovin’ 

Pumpkin Carrot Cake? Yes please! A delicious and fragrant cake topped with lemon cream-cheese frosting. | Stay Alive and Cooking

You might also like:

6 Replies to “Pumpkin Carrot Cake”

    1. Thank you very much! I was so happy with it to be honest: I loved the fragrance and flavour of this cake. New favourite!

    1. Ja was ook erg lekker vond ik! Ik moet eerlijk zeggen dat het vooral voort kwam uit “wat moet ik in godsnaam met de overgebleven stukjes pompoen” hahaha.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge