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Carrot & Pumpkin cake

Carrot & Pumpkin cake


You can have plenty of this delicious cake, without feeling guilty.

  • Difficulty:

  • Prep Time : 0 mins |
  • Cook Time : 0 mins
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  • 375g cake flour
  • 3 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 125ml plain yoghurt
  • 250ml pumpkin puree
  • 100g butter, room temperature
  • 250g light brown sugar
  • 2 large eggs
  • 125g grated carrots (Approximately 2 large carrots)
  • 100g pecans, roughly chopped

Cream cheese frosting

  • 50g plain cream cheese, room temperature
  • 100g butter, room temperature
  • 500g icing sugar, sifted
  • 1 tbsp (15ml) lemon juice
  • Orange zest, to decorate

  1. Pre-heat the oven to 180°c and grease two x 27cm cake pans with butter and line with baking paper.
  2. Combine the flour, baking powder and spices and set aside.
  3. Mix the yoghurt and pumpkin puree and set aside.
  4. In a bowl, cream the butter and sugar together until light and creamy.
  5. Add the eggs and mix well.
  6. Add the flour alternating with the pumpkin mixture, beginning and ending with the flour.
  7. Fold in the grated carrots and pecan nuts and divide the batter between the two prepared cake pans.
  8. Place in the oven and bake for 45-60 minutes until a skewer inserted comes out clean.
  9. Remove from the oven and allow to cool for 10 minutes in the cake pans before transferring to wire-racks to cool completely.

10. To make the cream cheese frosting, beat together the cream cheese and butter until light and creamy.

11. Beat in the icing sugar and mix until the mixture is thick.

12. Add the lemon juice and mix through.

13. When the cakes are completely cool, place one on a cake stand. Spread half of the cream cheese frosting on top of the cake and sandwich with the other cake. Spread the rest of the frosting on top and decorate with fresh orange zest.