Pumpkin Spice Cake
Welcome the flavors of the fall with a moist and low-fat pumpkin cake chock-full of warm flavors; cinnamon, nutmeg, vanilla, and pumpkin!
1 tsp. Pumpkin Pie Spice Blend
2 tsp. Madagascar Pure Vanilla Extract
2 Tbsp. Bourbon Black Walnut Sugar
3.5 oz. carrot baby food
2/3 cup pumpkin puree
2 Tbsp. vegetable oil
1 ┬╝ cups all-purpose flour
1 cup brown sugar
1 tsp. baking soda
2 Tbsp. margarine
1 package (3 oz.) cream cheese, softened
2 cups powdered sugar
1-2 tsp. milk
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.
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