Pumpkin carrot cake

Still reporting here on Thanksgiving desserts, folks. This is typical, though, it's often a baking marathon for this feast, every year! But who doesn't love the fragrance from a baker's kitchen?

Here's the pumpkin carrot cake recipe, it's a take on my Easy Carrot Cake recipe with a half cup of pureed pumpkin added just for Thanksgiving, and um, calories.

Baking cake loaves is great. You can make muffins out of the batter too. You can adjust the fruits according to the season and have the flavors you're craving and get inspiration from fruits or vegetables from the market. Is pumpkin a vegetable then? It's a fruit ! The things you learn. Same family as zucchini, butternut, etc, googled it.

Ingredients :

3-4 grated carrots

1/2 cup pumpkin or butternut puree

Half a pineapple or 1 small can of pineapple, mashed with a fork

100 g raisins (1/2 cup)

100 g butter, creamed (half a stick)

2 eggs

150 g sugar (1 cup)

1 heaping tablespoon sour cream

250 g flour (2-1/2 cups)

50 g almond powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

100 g or 1/2 cup ground walnuts (optional)

Preheat oven 200° C (350° F). Line pan with wax paper. Melt butter, cream with sugar, add eggs, sour cream, and all other ingredients, except carrots, pumpkin, pineapple and nuts which are added at the end. Batter should be thick, not watery. If watery, just add a tablespoon of flour. Pour batter into pan. Bake in the oven for 40 min or until the middle is firm to the touch.

Cream cheese frosting

200 g Philadelphia cream cheese (ou du Kiri)

150 g powdered sugar (1 cup)

1 teaspoon lemon juice

Enjoy, everyone !

Comments

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