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Pumpkin Carrot cake with cream cheese frosting
Moist, delicious pumpkin carrot cake with the creamiest cream cheese frosting. The perfect recipe for a tea-time treat and a definite crowd pleaser.
Course
Baked goods, Cake, Dessert, Easter
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
10
Author
Alida Ryder
Ingredients
1
cup
or 2 sticks softened butter
1
cup
packed soft brown sugar (I used Muscavado sugar)
2
extra-large eggs
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
of ground cloves
reserved juice 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
grated carrots
for the cream cheese frosting
1/2
cup
/1 stick butter, softened
1/4
cup
cream cheese
softened
2
cups
icing sugar
sifted
juice of 1/2 lemon
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.