I am going to apologize up front for the next few months.
See, fall brings out the baker in me. Flavors like pumpkin, squash, walnuts, apples, caramel, cranberries and the like play prominent roles in almost everything I will make from here on out.
I will try my best to add stuff like chocolate and bacon once or 20 times if I have to, just to make you happy.
Not this time however. I woke up with the insatiable appetite for pumpkin anything.
And the fact I had 10 pounds of carrots in the fridge added to that fire.
If there is anything I have learned it is that carrot cake can ONLY be made better with the addition of pumpkin.
Pumpkin pumpkin pumpkin!!
I excite easily.
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch cloves
- 2 eggs
- 1/3 cup oil
- 2/3 cup white sugar
- 2/3 cups brown sugar
- 1 1/4 cup pumpkin
- 1/2 teaspoon vanilla
- 2 cups carrots, shredded and drained.
- 1 cup walnuts
Preheat your oven to 350 degrees.
In a bowl combine the flour, baking soda, salt and all the spices.
In the bowl of your mixer cream the eggs and sugar together. Add the oil, pumpkin and vanilla and mix till well combined.
Add the flour mixture and stir in until absorbed. Fold in the carrots and the walnuts.
Pour evenly into the prepared pans.
Bake for 45-50 minutes (less for cupcakes) in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, dust with powder sugar or frost however you like.
Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.
From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.