Pumpkin Cake with Carrots

27/02/2013
from Zazu
"Since it`s pumpkin season, we`ve decided to try any and all cakes and pies with pumpkin in order to pick out our favorites."
Preparation30 min.
Cooking60 min.
Тotal90 min.
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Ingredients

  • butter - 3/4 cup unsalted, at room temperature
  • flour - 5 1/4 cups
  • baking powder - 4 1/2 tsp
  • baking soda - 3/4 tsp
  • salt - 1 tsp coarse
  • cinnamon - 2 1/4 tsp
  • ginger - 2 1/4 tsp ground
  • brown sugar - 1 1/3 cups
  • eggs - 3 large
  • buttermilk - 1/2 cup or cream
  • pumpkins - 2 cups pumpkin puree
  • carrots - 1 3/4 cups, finely grated
  • walnuts - 1 1/2 cups, lightly toasted and coarsely chopped
  • almonds – 3 1/3 tbsp (50 g) chopped or sliced, for sprinkling

Preparation

Preheat the oven to the highest degree, and grease and flour a larger baking form or pie tray. In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and ginger.

In another large bowl, with the mixer on medium, beat the butter and brown sugar to graying, for about 4 minutes. Add the eggs one at a time until the mixture is homogenized. In a separate bowl, mix together the pumpkin puree and cream/buttermilk.

Start adding, while alternating, the flour and butter mixture, in 3 lots. Beat it well, then mix in the grated carrots and chopped walnuts.

Pour the mixture into a large tray or form, prepared beforehand. Put to bake for about 20-75 minutes, check readiness with a toothpick.

Finally, sprinkle with sliced almonds. Serve the cake cool.find similar recipes here

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