Pumpkin Carrot cake with cream cheese frosting
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
10
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Course
Dessert, Cake, Baked Goods
Pumpkin Carrot cake with cream cheese frosting
Description
The cake batter begins with creamed butter and brown sugar, beaten until fluffy to incorporate air. Eggs are added one at a time, followed by dry ingredients including cake flour, baking powder, soda, and spices. Pineapple juice and the dry ingredients are mixed alternately into the batter, then pumpkin puree, crushed pineapple, and grated carrots are folded in for moisture and texture.
The batter is divided across three prepared cake pans and baked until golden and a tester comes out clean. Once cooled, the cakes are layered with cream cheese frosting made from butter, cream cheese, icing sugar, and lemon juice, which adds brightness and balances the sweetness. The frosting is creamy and smooth, complementing the spice and moisture of the cake layers.
This layered cake suits festive occasions and benefits from careful cooling before frosting to maintain texture. The combination of pumpkin, carrot, and pineapple creates a richly flavored, moist crumb with warm spice notes.
Ingredients
- 1 cup butter 2 sticks, softened, or alternative ingredient missing in input
- 1 cup soft brown sugar packed, Muscavado used
- 2 egg extra-large
- 2 ¾ cups cake flour all purpose
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- pinch ground cloves
- pineapple juice reserved from crushed pineapple
- 1 cup pumpkin puree
- 1 x 400g approx 14 oz can/tin crushed pineapple with juice, drained but juice reserved
- 1 ½ cups carrot grated
for the cream cheese frosting
- 1/2 cup butter 1 stick, softened
- 1/4 cup cream cheese softened
- 2 cups icing sugar sifted
- lemon juice of half
Instructions
- Pre-heat the oven to 180°c and grease and line 3x 20cm cake pans with baking paper.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one a time, beating well after each addition.
- Sift together the flour, baking powder, baking soda and spices.
- Add the flour and the pineapple juice, alternatively, to the creamed butter, sugar and eggs and mix until everything has been incorporated.
- Fold in the pumpkin purée, crushed pineapple and carrots.
- Divide the batter between the three prepared pans and place in the oven.
- Bake for 20-30 minute until the cakes are golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool completely.
- To make the frosting, beat together the butter and cream cheese then add the icing sugar and mix until thick and creamy.
- Add the lemon juice and mix through then stack the cakes, dividing the frosting between the layers then serve.
- *This cake will last for approximately one week if kept in an airtight container.
User Reviews
Overall Rating
5
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