Pumpkin Carrot Cake

Shared by Chef Herold

Resident Executive Chef at Sitatunga Private Island, Botswana

Carrot Cake Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1¼ teaspoons pumpkin pie spice
• 2¼ teaspoons cinnamon
• ¼ teaspoon nutmeg
• ½ cup vegetable oil or canola
• 1 cup granulated sugar
• ¾ cup brown sugar light or dark
• 3 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1¼ cup canned pumpkin puree, not pumpkin pie filling
• ½ cup buttermilk at room temperature
• 2 cups shredded carrots see notes below
• 1 red apple medium-sized, peeled and grated, juice drained

Brown Sugar Cream Cheese Frosting Ingredients

• 8 ounces cream cheese at room temperature (leave it at room temperature for at least an hour before making)
• 6 tablespoons butter at room temperature
• 3/4 cup plus 2 tablespoons brown sugar light or dark, packed
• 2½ cups powdered sugar sifted, plus more if needed
• 1 teaspoon vanilla extract

Instructions

1. Line a 9 x 13-inch baking pan with parchment paper and set aside. For a three layer six-inch cake, spray sides of cake pans with baking spray and line pans with parchment paper. Preheat oven to 180ºC.
2. In large mixing bowl, whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.
3. In a large mixing bowl, whisk to combine the sugars and eggs. Stir in the vanilla and pumpkin puree followed by the oil. Add the buttermilk alternatively with the dry ingredients, mixing just til combined. Stir in carrots and apple.
4. Pour the batter into the pan and spread it evenly in the pan. Bake until a toothpick comes out clean when inserted in the centre of the cake, 28 to 38 minutes. Allow to cool completely before frosting.

We would love to see your creations!

Include the tag #PumpkinCarrotCake and us – @greatplainsconservation – in your Instagram and Facebook posts.