Cooking with Katherine: Pumpkin Carrot Cake
I wanted to share this recipe with you. As much as I love to cook, I tend to put so much into the entrée and side dishes, that who has time for a dessert? Therefore, I have a select amount of dessert recipes or should I say a select amount that I will cook? I have lots of recipes.
Presentation means a lot to me. This cake recipe is so perfect for this time of the year and it makes people think you are just so intelligent for making it. Which you are of course very intelligent, it just simply enforces the fact. All you do is get a couple of 12-cup bundt pans or just repeat the recipe over again. Remember your oven has to fit two bundt pans if you choose to make two at one time. Perhaps you have a double oven or bake it at your friend’s house. Stack them up and frost them, then put an upside down on ice cream cone covered with green frosting and BAM! it’s a pumpkin cake. How neat is that? Happy eating!
For each cake (double ingredients since you are going to make two bundt cakes)
¾ cup of canola oil, plus more for the pan
3 cups all-purpose flour, plus more for the pan
1 tbsp pumpkin pie spice
2 tsp baking powder
1 tsp kosher salt
½ tsp. baking soda
3 large eggs
¾ cup of granulated sugar
¾ cup dark brown sugar
1 15oz. can pure pumpkin
¼ cup of whole milk
2 tsp pure vanilla extract
2 medium carrots, coarsely grated (about 1 cup)
1 cup walnuts, chopped
For the Frosting: (no need to double this)
4 8oz. pkgs. cream cheese at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
4 tsp pure vanilla extract
6 cups confectioners’ sugar
Orange and green gel or paste food color
1 flat-bottom wafer ice cream cone
Make the Cakes and frosting
1. Heat oven to 350 degrees. Lightly oil a 12-cup (10 in.) bundt pan, then dust with flour. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, salt and baking soda.
2. In a medium bowl, whisk together the eggs, oil, sugars, pumpkin, milk and vanilla. Add the
egg-oil mixture to the flour mixture, mixing until fully incorporated. Mix in the carrots and
3. Transfer the batter to the prepared pan and bake until a wooden pick inserted in the cake comes out clean, 55 to 60 minutes. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Rinse out the pan and repeat to make the second cake (if not cooking at same time).
4. After the second cake has cooled, using an electric mixer, beat the cream cheese, butter and vanilla in a large bowl until smooth. Add the confectioners’ sugar and beat until fluffy
Turn them into a pumpkin
Cut each cake in half horizontally. Spread ¾ cup frosting on the bottom half of each cake and sandwich with the tops. Transfer ½ cup frosting to a small bowl and tint green. Transfer to a pastry bag fitted with a writing tip such as a number 3 and set aside.(cut out small corner of zip lock bag and go up and down to cover cone if pastry bag not available)
Tint the remaining frosting orange. Place one cake rounded side down onto a serving platter. Spread the top with ½ cup orange frosting and sandwich with the remaining cake, rounded side up.
Frost the entire cake with the remaining orange frosting. Refrigerate for 15 minutes.
Meanwhile, using the green frosting, pipe lines vertically over all sides of the wafer cone to cover; refrigerate until ready to use. Crumple a piece of foil into a loose ball, insert it into the center of the cake, and place the frosted cone slightly at an angle on top to resemble a stem.
Look Who’s Cooking Now