Oct 20

Pumpkin-Carrot Cake {Shaped like a Pumpkin!}

Posted by Crystal  //  1 Comment »
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pumpkin carrot cake, shaped and frosted like a pumpkin

If you are out there looking for the perfect ‘ta-da’ recipe for Halloween, this is it.  You can actually make this any time during the Harvest season for that matter.  If you want to give a Halloween oomph to it, you can also make a Jack-o-Lantern face to it with yellow frosting – just use your imagination!
 
 

pumpkin carrot cake, shaped and frosted like a pumpkin

 

pumpkin carrot cake, shaped and frosted like a pumpkin

I made a special Pumpkin-Carrot Cake, and cut each layer in half & stuffed it with cream cheese icing.  Oh.  my.  word.  So good!
 
You can make the pumpkin cake with any kind of cake you would like, but I do think you would totally love the pumpkin & carrot mixture.  It just screams fall, and it soooooo yummy!
 

pumpkin carrot cake, shaped and frosted like a pumpkin
pumpkin carrot cake, shaped and frosted like a pumpkin

 

Turn it into a pumpkin:


Cut each cake in half horizontally.  Spread 3/4 cup of frosting on the bottom half of each cake & sandwich with the tops.  

pumpkin carrot cake, shaped and frosted like a pumpkin



Transfer 1/2 cup of icing to a small bowl & tint with the green food coloring. Tint the remaining frosting orange.  Place one cake, rounded side down, onto a serving platter.  Spread the top with 1/2 cup orange frosting & sandwich with the remaining cake, rounded side up.  Frost the entire cake with orange icing.  

pumpkin carrot cake, shaped and frosted like a pumpkin



Spread the green frosting on the ice cream cone.  Place the ball of aluminum foil into the center of the cake, and prop the ice cream cone, open side down, on top of it – angling a little to make a more realistic stem.


To serve, slice into the top layer first & when that’s gone, dig into the bottom layer.

pumpkin carrot cake, shaped and frosted like a pumpkin

 

pumpkin carrot cake, shaped and frosted like a pumpkin

 

Print

Pumpkin-Carrot Cake {Shaped like a Pumpkin!}

Ingredients

For each bundt cake:

  • 3/4 cup vegetable oil
  • 3 cups all purpose flour plus more for dusting the pan
  • 1 tbsp pumpkin pie spice
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3 large eggs
  • 3/4 cup sugar
  • 3/4 cup dark brown sugar
  • 1 15oz can pumpkin
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • 1 cup shredded carrots about 2 carrots

For the frosting:

  • 4 8oz packages cream cheese, room temp
  • 2 sticks of unsalted butter room temp
  • 4 tsp vanilla extract
  • 6 cups confectioners sugar
  • orange & green food coloring

For the rest:

  • 1 bundt pan
  • 1 flat bottom ice cream cone
  • aluminum foil rolled into a ball

Instructions

  • Heat the oven to 350 degrees. Lightly oil a bundt pan & then dust with flour. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, salt, & baking soda.
  • In a medium bowl, whisk together the eggs, oil, sugars, pumpkin, milk, and vanilla. Add the oil-egg mixture to the flour mixture, mixing until fully incorporated. Stir in the carrots.
  • Transfer the batter to the prepared bundt pan and bake for 55-60 minutes. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Rinse out the pan & repeat to make the second cake.
  • After the second cake has cooled, using an electric mixer, beat the cream cheese, butter, & vanilla in a large bowl until smooth. Add the confectioners sugar & beat until fluffy, about 3 minutes.

Turn it into a pumpkin:

  • Cut each cake in half horizontally. Spread 3/4 cup of frosting on the bottom half of each cake & sandwich with the tops.
  • Transfer 1/2 cup of icing to a small bowl & tint with the green food coloring. Tint the remaining frosting orange. Place one cake, rounded side down, onto a serving platter. Spread the top with 1/2 cup orange frosting & sandwich with the remaining cake, rounded side up. Frost the entire cake with orange icing.
  • Spread the green frosting on the ice cream cone. Place the ball of aluminum foil into the center of the cake, and prop the ice cream cone, open side down, on top of it – angling a little to make a more realistic stem.
  • To serve, slice into the top layer first & when that’s gone, dig into the bottom layer.

crystal, the mrs

Cakes/Cupcakes Cooking Desserts Halloween Holidays Thanksgiving

posted by Crystal on October 20, 2011 — 1 Comment »