Thursday, February 14, 2013

Pumpkin Carrot Cookie Cake

So this isn't really crochet but I like to craft overall (and I consider baking a craft), crochet is just my main avenue. Awhile back I saw a pin on Pinterest for a Pumpkin Spice cake, and while it looked good, I thought what is even better? Pumpkin Carrot Cake!! Everyone that has it says it is wonderful and I must say I find it addictive. So here is my easy twist on the original pin.

Pumpkin Carrot Cake

1 Carrot Cake mix (dry)
1 - 15 oz can of Pumpkin (or Pumpkin Pie filling, personal pref)
1 tsp of cinnamon
1/4 tsp of ginger

Mix all ingredients until well blended. Preheat oven to 350 F. Spoon mix (it will be thick) into a greased pan (9 x 9 or similar small pan. I used a silicon small 9" bundt pan). Bake at 350 for 30-45 minutes or until toothpick inserted in the middle comes out clean. It will be VERY moist and yummy.

While good by itself, I used honey cream cheese frosting to up the deliciousness.


8 oz cream cheese softened
1/4 - 1/2 cup of honey (to taste)
1/4 powdered sugar
2 tbsp butter/margarine

Blend well. Refrigerate while cookie cake is baking. Once cake is cooled, frost generously.
Hope you enjoy!


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