Carrot and Pumpkin Cake

Name: Carrot and Pumpkin Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: United States
Ingredients: 200 g of flour; 150 g of brown sugar; 120 ml of vegetable oil; 2 eggs (large); 150 g of carrots (grated); 150 g of pumpkin (pureed); 10 g of baking powder; 1 tsp of lemon juice; 2 tsp of ground cinnamon; 1 tsp of nutmeg (ground); 1 tsp of ginger (ground); 1/2 tsp of salt; 1 tsp of vanilla extract; 200 g of cream cheese (room temperature); 100 g of unsalted butter (softened); 150 g of powdered sugar; 1 tsp of vanilla extract; 50 g of pecans (chopped)

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A moist, spiced cake with grated carrot or pumpkin, topped with a rich cream cheese frosting and sprinkled with crunchy pecans.

Total time: 55 min
Prep: 20 min
Cook: 35 min
Rest: 1 h
Difficulty: Easy
Per person: €0.63

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Halloween Mini Pies with Tomato Sauce, Sausage and Cheese

45 minEasy

As a main

Stuffed Butternut Squash

1 h 05Easy

To drink

Bloody Mary

5 minEasy

Nutrition facts

per serving · estimate

480kcal

Protein7 g6%
Carbs55 g47%
Fat25 g48%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Make sure the cream cheese and butter are at room temperature for a perfectly smooth, lump-free frosting. Don't overfill the pan so the cake bakes evenly. Always let the cake cool completely before frosting it.

Freezing : Can you freeze this recipe?

Yes

Without the frosting, up to 2-3 months in airtight freezer bags. The frosting is not ideal after thawing.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge, especially with the cream cheese frosting.

Making ahead : Can you make it the day before?

Yes

The cake can be made the day before. The frosting can be applied just before serving for a better texture.

Reheating : How do you reheat it?

Not applicable. Eat at room temperature or chilled. Reheating is not recommended (texture altered).

Variations

Sprinkle with chopped pecans for crunch.
Spread the frosting only on a completely cooled cake.
Serve it for Halloween or as an afternoon snack.

Mistakes to avoid

Overmixing the batter: mix gently to keep the cake moist.
Frosting a warm cake: the frosting would melt, wait until it has cooled completely.
Using cold cream cheese: take it out to come to room temperature.

Frequently asked questions

How do you get a moist cake?

Whisk the oil with the eggs and vanilla, gradually fold the liquid into the dry ingredients, mixing gently without overworking the batter, then add the carrots, pumpkin and lemon.

How do you make the cream cheese frosting?

Beat the room-temperature cream cheese with the softened butter until smooth and creamy, then add the powdered sugar and vanilla extract and beat again.

How long should you bake the cake?

Pour the batter into a buttered and floured 23 cm round pan and bake for 35 to 40 minutes at 180 °C, until a toothpick inserted in the center comes out clean.

Which spices should you use?

Cinnamon, nutmeg and ground ginger flavor the batter, along with half a teaspoon of salt and some brown sugar for a warm, fall flavor.