A few years ago, while living in America, I fell totally in love with Halloween and although it’s currently Springtime in South Africa, and not Fall, the thought of pumpkin-pie, autumn leaves and spooky decor is on my mind every October.

This year I decided to try and adapt my favourite carrot cake recipe that I received while living in the States, and I am so glad that I did!

The result was an incredibly tasty spiced cake with a soft crumb and sturdy structure.  If you love pumpkin, or you want to sneak in some veggies in a delicious cake that your kids will love (#momtip), then this cake is for you!

If you like your carrot cake extra-spiced, double the quantities of the spices listed below.  I added chopped walnuts which added to the great texture but feel free to omit them if you have a nut allergy.

To top it all off, I created these adorable little ghost cake-toppers and paper pumpkins. This sweet paper-craft is a great activity for your kids to cut out and assemble! Just print and cut at home (A4 borderless, 160gsm cardstock) Download “Pumpkins and Ghouls” here: http://bit.ly/pumpkinsghouls and don’t forget to tag us on Instagram.





·         1 ½ cups white sugar

·         2 teaspoon ground cinnamon

·         ½ teaspoon ground nutmeg

·         ½ teaspoon ground ginger

·         ¼ teaspoon ground cloves

·         ¼ teaspoon salt

·         2 cups Cake-wheat flour

·         2 teaspoons baking soda

·         2 cups chopped walnuts


·         3 large eggs

·         ¾ cups buttermilk

·         ¾ cup vegetable oil

·         2 cups shredded carrots

·         2 cups pumpkin puree

·         2 teaspoon vanilla extract



Preheat oven to 180C. Grease and flour 2x cake tins.

  • In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
  • Stir in shredded carrots and chopped walnuts and fold in well.
  • Pour into prepared cake tins, and bake at 180C for 1 hour. Check for doneness with cake tester or toothpick.

Allow to cool for at least 20 minutes before serving.



·         3 cups icing sugar, plus an extra ¼ cup if needed

·         ¼ teaspoon salt


·         224g full-fat cream cheese, softened to room temperature

·         ½ cup unsalted butter

·         1 teaspoon vanilla extract

  • In a large bowl using a mixer, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups icing sugar, vanilla, and salt.
  • Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of icing sugar (I add it).
  • Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.

We can’t wait to see your creations!

If you loved this creation – both the cake and the gorgeous toppers then you simply have to follow @Bambino+Ink!