Looking for a delicious comforting cake which has the perfect blend of autumn spices added to it, look no further. This carrot and butternut cake is very easy to make if you own a food processor and will make all your guests ask for the recipe. I promise! It’s the perfect way to use the leftover of the carrots and butternut that you used for dinner, grate some extra next time so you have them ready to make this cake in no time. Let’s not waste any more time now and dig right into the recipe. If you have any questions or comments, please feel free to leave them below and give a rating. I will do my best to answer each one of you. Tag me on Instagram with your pictures of your cooking and baking, so I can see as well. You find the details below the recipe.
Carrot & Butternut Cake with Crème Cheese Frosting
- 1 cups shredded butternut, lightly packed
- 2/3 cups shredded carrots, lightly packed
- ½ tbsp cinnamon
- ½ tbsp ground ginger powder
- ½ tbsp ground cardamom powder
- ¼ cup brown sugar preferably organic
- 3 eggs vegan: 3 flaxseed eggs
- 1 cups raw cane sugar
- ⅔ cup neutral vegetable oil e.g. rapeseed oil or sunflower oil
- 1¼ cups wheat flour
- 2 tsp baking powder
- 1 tbsp vanilla powder
- 300 grams creme cheese, full fat or 10 oz
- ⅔ cup cream
- 2 tsp vanilla powder or 1 tsp vanilla extract
- ½ cup icing sugar aka powdered sugar
- shredded orange peel optional topping
- Turn on the oven to 175 C or 350 F. Cover a round baking mould approximately 23 cm in diameter with baking paper
- Rinse, peel, seed and grate the pumpkin. Peel and grate the carrots. Put both in a big bowl.
- Mix together the grated pumpkin, grated carrot, cinnamon, cardamom, ginger powder and brown sugar in a bowl and put aside.
- Whip together eggs and sugar in another bowl with an electric mixer.
- Add the pumpkin mixture to the whipped eggs and blend together carefully with a spatula.
- Sift the wheat flour, vanilla powder and baking powder to the mixture. Blend together carefully. Don't blend with an electric mixer at this stage, a spatula is good enough.
- Pour the mixture into the covered baking mould and bake in the lower part of the oven for 45-50 min, or until you notice that the cake has been completely baked throughout.
- Let the cake cool down completely, or over night, before you add the frosting.
- Whip together cream cheese and cream with an electric mixer until it's nice and fluffy. It can take a few minutes to reach this stage.
- Sift down icing sugar and vanilla sugar into the mixture. Blend together carefully with a spatula by hand.
- Cover the cake with the frosting. Sprinkle some grated orange peel on top if you would like, or keep it natural.
- Serve the cake right away or store it in the fridge. Enjoy!
- You may pre-make the cake before an event or party and keep it in the freezer without the frosting. De-frost the cake and put on the topping before you serve it. It’s a perfect way to save time before an event and you want a delicious and moist cake.
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RECIPE BY: Kimmi Sandhu