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.
HALLOWEEN SPICED CARROT-PUMPKIN CAKE WITH CREAM CHEESE FROSTING
· 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.
CREAM CHEESE FROSTING
· 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!