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Welcome the flavors of the fall with a moist and low-fat pumpkin cake chock-full of warm flavors; cinnamon, nutmeg, vanilla, and pumpkin!
From The Spice & Tea Exchange®½ tsp Brazilian Petite Sea Salt 1 tsp Pumpkin Pie Spice Blend2 tsp Madagascar Pure Vanilla Extract2 TBS Bourbon Black Walnut SugarFrom the Grocer3.5 ounces applesauce baby food3.5 ounces carrot baby food2/3 cup pumpkin puree2 TBS vegetable oil2 eggs1¼ cups all-purpose flour1 cup brown sugar1 tsp baking soda2 TBS margarine1 package (3 ounces) cream cheese, softened2 cups powdered sugar1-2 tsp milk
PREHEAT oven to 350°F.MIX baby foods, pumpkin puree, vegetable oil, and eggs in a small bowl. Set aside. In a large bowl, combine flour, sugar, baking soda, Brazilian Petite Sea Salt, and Pumpkin Pie Spice Blend.FOLD contents of the small bowl into the large bowl. Mix slowly until combined.POUR into a greased 9x13 pan and bake at 350°F for 23-27 mins.MAKE frosting. Cream together the margarine and cream cheese. Add powdered sugar, Madagascar Pure Vanilla Extract, and milk, and beat until smooth and creamy. Add more milk based on your desired consistency. Spread cream cheese frosting on the carrot cake and add a little sparkle by sprinkling Bourbon Black Walnut Sugar on top.
Yield: 8 servingsTotal Time: 45 minsPrep: 18 minsCook: 27 mins
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