PUMPKIN CARROT CAKE

As a swedish native we dont celebrate Thanksgiving obviously but after living in America Inknow the importance if this holiday and it wasnt quite the same this year. This year has been hard in so many ways and still continues to Try us and throw us Curveballs but this year we need to EXTRA thankful for what we have.

I am Thankful for my beautiful daugther, for our health, the food we have on the table and the roof over our heads. I am THANKFUL for my family near and far and for still having a job so I can PROVIDE for my lived ones. Take some time and love a little extra ♥️

On a brighter note this CARROT CAKE was delicious. I added some candied pecand all around for some texture and let me tell you I am NOT regretful!

INGREDIENTS

  • 1 and 1/2 cups packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 cup vegetable oil or canola oil (or melted coconut oil)
  • 4 eggs
  • 3/4 cup pumpkin purée
  • 1 tsp pure vanilla extract
  • 2 and 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 cups grated carrots(about 4 large)

Cream Cheese Frosting

  • 16 ounces full-fat block cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, room temperature
  • 4 and 1/2 cups confectioners’ sugar
  • 1 tbsp pumpkin purée
  • 1 and 1/2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • pinch of salt, to taste

Topping

  • 2 cups pecan halves
  • 3/4 cup brown sugar
  • 2 tbsp water
  1. Make the cake: Turn the oven to 350°F. Grease two or three 8-9 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes release from the pans.
  2. Whisk the brown sugar, granulated sugar, oil, eggs, pumpkin purée and vanilla together in a large bowl until combined.
  3. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the dry ingredients into the wet ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined.
  4. Fold in the carrots and mix until JUST combined.
  5. Pour the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting.
  6. Frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners sugar(1 cup at a time), pumpkin purée, vanilla extract, cinnamon and a pinch of salt. Beat on low speed for 30 seconds(in between sugar additions), then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, more pumpkin if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
  7. CARAMALIZED PECANS: In a nonstick skillet over medium high heat, melt together brown sugar and water until rapidly bubbling. Add pecans, stirring thoroughly to coat. Cook, stirring frequently until fragrant and most of the liquid has evaporated 5-10 min. (But not so long at the sugars burn.)
  8. Spread pecans into a single layer onto a parchment-lined baking sheet, and use a fork to separate them. Let stand at room temperature for about an hour, until fully cooled, set, and dry. (Pecans will be only very slightly tacky to the touch.)
  9. Once cooled chop 2/3 coarsly and save the rest to decorate top. Spread evenly around cake (see picture)
  10. Assemble and frost: Using a large serrated knife, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the pecans. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
  11. Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.

2 Comments Add yours

  1. This is so yummy looking. I love carrot cake.

    Like

    1. Sweet Swede says:

      Me too!!!! Can never go wrong with a carrot cake 🤓

      Like

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