Carrot – pumpkin cake

We are not the biggest fans of sweets. Or to be precise, my husband he is really not into sweets and I like it occasionally. Mainly after breastfeeding ๐Ÿ˜€ I would eat the elephant if it was possible ๐Ÿ˜€ I have decided today, that I will prepare carrot – pumpkin cake as our fridge is lately full of carrots and pumpkins because of our little Canito.


What do you need for preparation:ย 

4 eggs

1 and a quarter of a cup of oilย 

2 cups of brown sugar

2 spoons of maple syrup

2 cups of self-raising flour ย 

2 spoons of baking soda

half a teaspoon of salt

2 spoons of cinnamonย 

3 cups of grated carrots (around 6 pieces)

1 cup of walnutsย 

1 cup of cooked and mushed pumpkinย 


250 g of lactose cream cheese

1 and a half cup of sugarย 

1 spoon of vanilla extract (maple syrup)

lemon juice from 1 lemonย 

1 spoon of butterย 

Take a big bowl and add eggs, sugar and maple syrup and whisker together. When ready, add all dry ingredients – flour, baking soda, salt, cinnamon and oil. Cut pumpkin, boil until soft and blend it. At the end, add carrots, pumpkin mash and walnuts into the bowl and mix it properly. Poor the dough in the cake mould. Bake approximately an hour at 175 degrees.


In the mean time, prepare the topping – mix properly all ingredient. When the cake is ready, let it cool down, cover the top of the cake with prepared topping. Let it set around 3 hours and then serve ๐Ÿ™‚ Enjoy your sweet moment!







3 thoughts on “Carrot – pumpkin cake

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