Monday, December 12, 2011

Carrot Pumpkin Cake

New Favorite!! This was one of the desserts I made for thanksgiving. It was kind of an experiment, but it turned out awesome. This started from a couple of different recipes mashed together. I may have to make it again for Christmas.

2 Cups of flour
2 Cups of sugar
2 tsp of baking powder
1/2 tsp of baking soda
1 Cup of pumpkin puree
1 Cup of carrot puree
4 Eggs
3/4 Cup of extra virgin olive oil

And...frosting of your choice. :) I used cream cheese.

Put it all together:
Preheat your oven to 350.

Starting with a large bowl, mix your dry ingredients (flour, sugar, baking powder, and baking soda) and in a smaller bowl mix beat eggs and oil.

Add the pumpkin and carrot purees to the egg/oil mixture.

And mix.
Add this mixture to the dry mixture and blend.

Grease two round cake pans and cook for 30 to 35 minutes.

Once finished in the oven, let cool. I let it cool in the pan, but a cooling rack works better.
Then it is time to ice. I, unfortunately, didn't have time to make my own frosting, so this lovely piece of goodness was completed thanks to Betty Crocker.

Don't forget to ice in between.

And then you have dessert!

You know you want to make this now, right?

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