Pumpkin Cake with Carrots, Pecans and a Cream Cheese Frosting

Inspired by the festive Halloween spirit, I made this tasty Pumpkin Cake with Carrots and Pecans. The Cream Cheese Frosting gives a spin on this classic fall dessert.  
Flavorful and tasty, this cake is very easy to make and is a great casual dessert for your breakfast coffee or an afternoon tea if you decide to skip the frosting. The Cream Cheese frosting brings this moist and fluffy cake to a different level. Hope you enjoy this delicious and special fall dessert.  

Ingredients

Cake:
¾ cup sugar
4 Eggs 
200 g butter
¾ cup carrots, grated (about 1 medium carrot)
¾ cup Pumpkin, grated 
1 cup Pecans or Walnuts, chopped 
1 ½ cup self-raised flour (or the same amount all-purpose flour + 2 tsp. baking powder)
1 tsp. Cinnamon
Frosting:
1 package (250g) cream cheese, softened, room temperature 
1/2 cup butter, softened 
1/2 tsp Sinnamon
1 1/2 cup icing sugar 
¼ cup whipping cream 
Red and yellow food coloring (optional)

Directions

Preheat the oven to 360 F.
With an electric mixer, beat the butter and sugar for about 3 min. 
For this cake you will need to separate yolks and egg whites. Add yolks one by one, mixing well after each addition.

Pumpkin Cake with Carrots Pecans Cream Cheese Frosting
Add carrots, pumpkin, nuts and mix well.
Sift the flour. If you use all-purpose flour, add the baking powder and sift flour and baking powder together. Add the flour to the butter and mix well to incorporate.

Pumpkin Cake with Carrots and Pecans
With an electric mixer, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the butter with a spatula or a spoon.

Pumpkin Cake with Carrots Pecans
Line the 9” round spring form with a parchment paper. Transfer the butter into the form and bake for about 35 minutes or until the toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and put it aside to cool.
The cake is good without frosting too, but it is definitely richer and tastier with it.
To make a frosting, beat the cream cheese with butter until smooth. 
Add cinnamon and a whipping cream.  
Beat in an icing sugar until smooth. 
Spread over the cake. Just for the fun and to keep with fall and the Halloween spirit, I decided to use a bit of the food coloring that reminded me of the beautiful fall foliage – red and yellow. I place random red and yellow drops on top of the frosting and made the “marble” effect with the knife.
Sprinkle with pecans.  If you use a round form, leave the cake in one layer. If you use the rectangular form, you can cut the cake in half and make two layered cake for more impressive presentation. 

Pumpkin Cake with Carrots, Pecans and Cream Cheese Frosting

 

Ingredients:

  • Cake:
  • cup sugar
  • 4 Eggs
  • 200 g butter
  • cup carrots, grated (about 1 medium carrot)
  • cup Pumpkin, grated
  • 1 cup Pecans or Walnuts, chopped
  • 1 cup self-raised flour (or the same amount all-purpose flour + 2 tsp. baking powder)
  • 1 tsp. cinnamon
  • Frosting:
  • 1 package (250 g) cream cheese, softened, room temperature
  • 1/2 cup butter, softened
  • 1/2 tsp Cinnamon
  • 1 1/2 cup icing sugar
  • cup whipping cream
  • Red and yellow food coloring (optional)
Desserts   Breakfast  


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