Cakes & CupcakesDesserts & Sweet TreatsEasyPure PumpkinThanksgiving, Autumn & Halloween
Pumpkin Carrot Cake with White Chocolate Cream Cheese Frosting
Easy but elegant, this spiced pumpkin carrot cake is moist and packed
with flavour. Topped with a cream cheese frosting that’s accented with
white chocolate, it’s the quintessential fall dessert.
Ingredients
Pumpkin Carrot Cake:
- 2 cups (500 mL) all-purpose flour
- 1 tsp. (5 mL) baking powder
- 1/2 tsp. (2 mL) baking soda
- 1/2 tsp. (2 mL) salt
- 1 tsp. (5 mL) ground cinnamon
- 1/2 tsp. (2 mL) ground ginger
- 1/2 tsp. 2 mL ground nutmeg
- 1/4 tsp. (1 mL) ground cloves
- 2 eggs
- 1 cup (250 mL) granulated sugar
- 1/3 cup (75 mL) canola oil
- 1 tsp. (5 mL) vanilla extract
- 1 cup (250 mL) E.D.SMITH® Pure Pumpkin
- 1 cup (250 mL) packed shredded carrot
White Chocolate Cream Cheese Frosting:
- 1/2 cup (125 mL) white chocolate chips
- 4 oz. (125 g) brick-style plain cream cheese, softened
- 2 tbsp. (30 mL) butter, softened
- 1/2 cup (125 mL) confectioners’ (icing) sugar, sifted
Directions
Pumpkin Carrot Cake:
- Preheat oven to 350°F (180°C). Grease 9-inch (23 cm) round cake pan and dust with flour.
- In large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
- In another bowl, using electric mixer, beat together eggs, sugar, oil and vanilla until smooth and blended. Beat in pumpkin until combined.
- Add eggs mixture to flour mixture; beat just until moistened. Fold in carrots. Scrape batter into prepared pan; smooth top.
- Bake for 35 to 45 minutes or until tester inserted in the centre of cake comes out clean. Transfer to wire rack to cool completely. When cake is cool, invert cake onto serving platter.
White Chocolate Cream Cheese Frosting:
- Transfer chocolate chips to microwave-safe bowl or measuring cup. Microwave on MEDIUM power, stirring every 30 seconds, for 1 to 2 minutes or until smooth and melted. Let cool for 5 to 8 minutes or until chocolate is still runny and pourable but not hot to the touch.
- In medium bowl, using electric mixer with clean beaters, beat cream cheese until smooth. Add butter and beat until blended. Fold in white chocolate. On low speed, gradually add confectioners’ sugar, beating until incorporated. Beat on high speed until light and fluffy. Refrigerate until ready to use.
- Spread frosting over top of cooled cake. Using back of a spoon, speed until light and fluffy. Refrigerate until ready to use. hours or until frosting is firm before serving. Cut into wedges to serve.
Tips
- Garnish cake with chocolate shavings, chopped pecans, walnuts
or toasted flaked coconut, if desired. - Add 1 tbsp (15 mL) grated orange zest to cake batter in Step 3
for a citrus accent.
