Autumn delight: Carrot-pumpkin cake recipe for cozy days

Autumn undoubtedly has the flavor of cinnamon, American apples, sweet carrots, and orange pumpkin. These motifs are visible everywhere, not only in the kitchen. This is when summer no-bake cheesecakes and light fruit tarts give way to aromatic bakes with spicy notes. This cake tastes so good that even on rainy days, it brings smiles.

Carrot cake is a classic that has won the hearts of millions. In this recipe, sweet carrots are paired with pumpkin and apple. This combination makes the cake incredibly moist and soft, yet it remains fluffy. Meanwhile, walnuts add crunchiness and an interesting texture. They are also a source of healthy fats.

The cake is topped with a simple cream cheese frosting, which can also be replaced with Philadelphia cream cheese. If you're unsure what to make with pumpkin, this cake is the perfect solution.

Ingredients:

                      
• 9 oz carrot
• 7 oz pumpkin purée
• 1-2 apples
• 5 oz sugar or honey
• 4 eggs
• 0.5 cup canola oil
• 9 oz all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• A pinch of salt

Frosting:

    
• 3.5 oz soft butter
• 7 oz cream cheese
• 3.5 oz powdered sugar

Preparation:

1. Grate the carrots and pumpkin.
2. Peel and dice the apples.
3. Beat the eggs in a bowl and mix with sugar until fluffy and light.
4. Add oil, flour, baking powder, and cinnamon and mix.
5. Mix well with the grated carrots, pumpkin purée, diced apples, and vanilla extract.
6. Transfer to a baking pan lined with parchment paper.
7. Place in an oven preheated to 350°F and bake for 50-55 minutes.
8. Meanwhile, cream the butter with cream cheese and powdered sugar.
9. Once the cake cools, spread it with the frosting.

You can additionally decorate the whole cake with chopped nuts, almond flakes, or coconut shavings. Enjoy!