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.
Servings 10
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.
