Recipes For My Boys: Pumpkin Spice Carrot Cake

Friday, December 13, 2013

Pumpkin Spice Carrot Cake

Hubby bought me a food processor a few weeks ago and I am just now getting around to figuring out how it operates.  At first, it was very frustrating not having it seal correctly.  Now, it is a breeze to use, I don't know what I did different other than read the directions ~wink~ and love using it!  Yesterday, I decided to make a Pumpkin Spice Carrot Cake....using the food processor.  I wasn't happy with the outcome in the beginning since I ended up with a very wet egg and sugar mixture.  It was not at all what I envisioned, however, I decided to go forward with it anyway.  I'm so glad I did!  Though, I didn't know where I was going with it...pie or cake.  It turned out to be a little of both.  I have also made this cake using my stand mixer and it was tall, moist and wonderful.  My boys ate it all without icing!  Either way, you will love this!


 
Pumpkin Spice Carrot Cake
ingredients

2 cups all purpose flour
1 1/2 teaspoons baking soda
1/teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ginger
1 - 1/2 cup sugar
4 eggs
3/4 cup oil
15 oz. can pure pumpkin, not filling
   ( 1 cup pure pumpkin if making with stand mixer)
3 cups finely shredded carrots

Brown Sugar Cream Cheese Frosting
ingredients

1 stick butter or margarine
8 oz. cream cheese
3/4 cup brown sugar
2 - 1/2 cups powdered sugar
2 teaspoons vanilla extract
cinnamon graham crackers crumbs*
 and/or nuts, chopped in pieces or finely chopped

Directions for food processor:

In food processor or blender.  Pulse sugar, eggs and oil.  Add dry ingredients and pulse until just mixed.  Add pumpkin and carrots and pulse until combined.  Pour into greased, homemade cake release, 2 8 or 9" cake pans.  Bake in preheated 350 degree F oven, 20 to 30 minutes or until set and toothpick comes out clean.  Cool on racks.

Directions for frosting:

Whip together, butter and cream cheese 2 minutes.  Add brown sugar and whip until dissolved.  Add powdered sugar, one cup at a time, whipping after each addition, until fluffy.  Put one layer on serving plate. Top with frosting and then graham cracker crumbs or nuts. Top with last layer, add frosting and graham cracker crumbs or nuts.  Keep in refrigerator.

*To make cinnamon graham crumbs, grate crackers on fine chesse grater, or pulse in food processor until fine crumbs are made.


Made in my stand mixer using 1 cup pumpkin puree.

More cakes you will love!

Lemon Sour Cream Pound Cake












Carrot Cake













Dark Chocolate Cake












Sour Cream Pound Cake












Chocolate Ricotta Cake














Cranberry Coconut Cream Poke Cake










Shared on The Better Baker Weekend Potluck #98

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