A beautiful marriage of pumpkin cake and carrot cake topped with a luscious cinnamon cream cheese frosting. This is THE cake of the season!
I love creating new cakes and desserts in my kitchen. The experimentation and imagination, all the different techniques and possibilities, the wonderful feeling of self accomplishment when something turns out right, this is my world and it is limitless!
I especially love it when my family likes my creations. Even the picky ones! My sister doesn’t like carrot cake but this she devoured 😉
A beautiful marriage of two very popular cakes, pumpkin and carrot, united together with a boat load of warm and delicious spices and topped with my favourite spice cake frosting. This cake is one of my all time favourites, it is so delicious I just love it!
Dimensions of this cake
- Deeply flavoured dark brown sugar cake sponge with a molasses undertone.
- Carrot cake flavour including the sweet carrot flavour, carrot cake spices and cream cheese frosting.
- Pumpkin cake stick-to-your-fork-moist texture combined with that classic pumpkin spice flavour.
The crumb is sooo soft and moist and the flavour is spectacular. I was really trying to make sure that both the pumpkin cake and the carrot cake flavours shine through without one overtaking the other.
I had to play around a bit but this cake is the definition of perfect!
You need to make sure to add enough spice as pumpkin cakes need that to boost their flavour. I’ve used dark brown sugar here because that extra molasses-y taste is delicious and goes really well with the rest of the ingredients.
For an extra moist and velvety crumb I’ve used oil instead of butter as well as a bit of applesauce. I love to combine these two because it makes everything super moist without being greasy.
One thing I’d like to mention is that it’s totally fine to use homemade pumpkin puree and homemade applesauce. I know that some of these are hard to find so you can just as easily make them on your own. Check out this post to see how I like to make applesauce at home.
As with all pumpkin and banana cakes it’s best to make them a day in advance so that they have enough time to fully develop. Seriously the cake I ate for breakfast the next day was not the same as the one before. It’s insane! 🙂
Make this, eat it and tag me with your pics! @dutchbakerblog