Pumpkin Carrot Cake with Cream Cheese Frosting - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3/4 c. canola oil
- 3 c. all-purpose flour
- 1 T bsp pumpkin pie spice
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 tsp. baking soda
- 3 large eggs
- 3/4 c. granulated sugar
- 3/4 c. dark brown sugar
- 1 can pure pumpkin
- 1/4 c. whole milk
- 2 tsp. pure vanilla extract
- 2 medium carrots
- 1 c. walnuts
- 4 package cream cheese
- 1 c. unsalted butter
- 4 tsp. pure vanilla extract
- 6 c. confectioners’ sugar
- Orange and green gel or paste food color
- 1 flat-bottom wafer ice cream cone
Instructions
- Heat oven to 350 °F. Lightly oil a 12-cup (10-in.) bundt pan, then dust with flour. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, salt and baking soda.
- In a medium bowl, whisk together the eggs, oil, sugars, pumpkin, milk and vanilla. Add the egg-oil mixture to the flour mixture, mixing until fully incorporated. Mix in the carrots and walnuts.
- Transfer the batter to the prepared pan and bake until a wooden pick inserted in the cake comes out clean, 55 to 60 minutes. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Rinse out the pan and repeat to make the second cake.
- After the second cake has cooled, using an electric mixer, beat the cream cheese, butter and vanilla in a large bowl until smooth. Add the confectioners' sugar and beat until fluffy, about 3 minutes.
- Cut each cake in half horizontally. Spread 3/4 cup frosting on the bottom half of each cake and sandwich with the tops. Transfer 1/2 cup frosting to a small bowl and tint green. Transfer to a pastry bag fitted with a writing tip (we used a #3) and set aside.
- Tint the remaining frosting orange. Place one cake, rounded side down, onto a serving platter. Spread the top with 1/2 cup orange frosting and sandwich with the remaining cake, rounded side up.
- Frost the entire cake with the remaining orange frosting. Refrigerate for 15 minutes.
- Meanwhile, using the green frosting, pipe lines vertically over all sides of the wafer cone to cover; refrigerate until ready to use. Crumple a piece of foil into a loose ball, insert it into the center of the cake, and place the frosted cone slightly at an angle on top to resemble a stem.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Nuts, Walnuts.
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