Have you tried my carrot cake with pineapple and coconut yet? It’s Halloween next week and I wanted to bake with pumpkin, so I came up with this carrot and pumpkin cake with cream cheese frosting. The base is the same as my previous carrot cake, but I have changed almost half of the carrots with pumpkin and added some spices. The cream cheese frosting is also slightly different. I chose to garnish with candied ginger, walnuts, cloves and some dulce de leche, but you can either keep it simple or garnish with your favourite toppings.
If you are going to bake ONE cake this winter, this should be it!
Recipe for supermoist carrot and pumkin cake with cream cheese frosting (morot och pumpakaka)
- 3 eggs
- 3 dl sugar
- 3 dl flour
- 1 pinch of vanilla powder
- 3 tsp baking powder
- 1.5 tsp ground cinnamon
- 1 tsp ground cardamom
- 4 cloves, grinded in a mortar
- 0.5 tsp ground ginger
- 1 pinch of salt
- 1.5 dl natural tasting oil (I use canola)
- 2.5 dl finely grated carrots
- 2 dl finely grated pumpkin
- 100 g cream cheese
- 60 g salted butter, room temperature
- 4 dl icing sugar
- 1 pinch of vanilla powder
- 0.5 lemon, zest and some drops of juice
Preheat the oven to 170 degrees C. Grease a 23-24 cm baking pan and dust it with breadcrumbs.
Beat the eggs and sugar fluffy. Mix flour, vanilla, baking powder, salt and the spices and gently blend them into the batter.
Add the oil, carrots and pumpkin and mix gently. Pour the batter the baking pan and bake for about 50-55 minutes in the middle of the oven. Let the cake cool down.
Whisk together all the ingredients for the icing and spread it on the cake (or pipe it out). Garnish with your choice of toppings. ENJOY!
Garnish with your favourite toppings! I also sprinkled some cinnamon on top of the cream cheese, so go on and do that if you love cinnamon. Don’t have pumpkin at home? You can make this cake with only carrots too.
