Every time that I make carrot cake it just reminds me of my childhood and makes me want to share this part of me.
Carrot Cake with Pumpkin Pure
Use a 9 x 13-inch cake pan.
- 1 1/2 cups soft brown sugar
- 1 cup oil
- 4 eggs, room temperature
- 1 can of pumpkin pure
- Dry Ingredients
- 2 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp nutmeg powder
- 1 tbsp of cinnamon powder
- A pinch of salt
- 417 g of grated carrots ( +/- 6 medium
- sized carrots)
- 225 g of cream cheese, Philadelphia, at room temperature.
- 300 g of powdered sugar
- 80 g of unsalted butter, room temperature
- 1 tsp of maple syrup
Preheat oven to 180ºC.
Grease and place parchment paper in the baking pan, covering the sides.
Combine the dry ingredients
In a bowl combine the sugar with the oil. Add the eggs, one by one, and mix well until the mixture is well combined.
Stir in the pumpkin pure. Fold.
Add the dry ingredients to the wet ingredients and whisk well until no lumps are seen.
Add the grated carrots and fold with a spatula until well incorporated.
Put the batter into the prepared pan.
Place into the oven and bake for 45 minutes.
Allow to cool completely before frosting.
Once the cake is cooled, place the frosting and decorate as desired!