Taste of Autumn Pumpkin-Carrot Cake

Taste of Autumn Pumpkin-Carrot Cake

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Cake Ingredients

  • 2 C all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ tsp salt
  • 4 LG eggs
  • ¾ C milk
  • 1 ½ tsp lemon juice
  • 1 ½ C Pioneer® Sugar
  • ¾ C Pioneer® Golden Light Brown Sugar, packed
  • ½ C coconut oil
  • 1 ½ C pumpkin puree
  • 1 ½ C carrots, grated
  • 1 C walnuts, chopped

Nut Crumble:

  • ¾ T butter
  • 2/3 C walnuts, chopped
  • ½ C raw unsalted hulled pepitas (pumpkin seeds)
  • 2 T Pioneer® Golden Light Brown Sugar, packed
  • ¼ tsp salt
  • 1 ½ T crystallized ginger, chopped

Cream Cheese Frosting:

  • 11 oz. cream cheese, room temperature
  • 1/3 C softened butter
  • 1 tsp vanilla bean paste
  • 3 ½ C Pioneer® Confectioners Powdered Sugar, sifted

Directions

  1. Preheat oven to 350° F. Grease and flour two 9-inch round cake pans.

Cake Directions:

  1. Place flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl and whisk to combine. Place milk and lemon juice in a small bowl and whisk. Beat eggs, both Pioneer® sugars, oil, milk mixture and pumpkin in the large bowl of a stand mixer. Slowly add the dry ingredients until mixed. Stir in the carrots and walnuts by hand until evenly mixed in. Pour batter into the pans evenly.
  2. Bake 30 – 35 minutes until a wooden toothpick stuck in the middle comes out clean. Set aside to cool.

Nut Crumble Directions:

  1. Place the butter and the nuts in a medium sized skillet over medium to low heat and toast the nuts until the walnuts are golden and the pepitas start to pop. Sprinkle Pioneer® Golden Light Brown Sugar and salt over the nuts and stir continually until the sugar melts and coats the nuts. Be very careful as the sugar will burn very easy. Add the ginger and stir well then pour on a plate to cool.

Cream Cheese Frosting Directions:

  1. Beat the cream cheese and butter until very creamy. Add the vanilla paste and Pioneer® Confectioners Powdered Sugar, slowly; mix until very smooth.
  2. Assemble the cake by frosting one layer with a generous layer of frosting then top with a bit more than half of the nut mix. Place the second layer of cake on top and frost with the rest of the icing. Sprinkle the rest of the nuts around the edge of the cake.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.