Autumn treat: Pumpkin-carrot cake with cream cheese frosting

When autumn timidly taps at the windows, it's time for a special cake with pumpkin and carrots. It's the essence of this season, wrapped in a moist and fluffy cake. It tastes perfect with hot coffee or tea.

Autumn undeniably has the flavour of cinnamon, apples, sweet carrots, and orange pumpkin. These motifs are visible everywhere, not just 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 joined by pumpkin and apple. This combination makes the cake incredibly moist and soft yet 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:

 
• 250 g carrot,

Frosting:

 
• 100 g soft butter,

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. Then add the grated carrots, pumpkin purée, diced apples, and vanilla extract and mix well.
6. Transfer to a baking pan lined with parchment paper.
7. Place in an oven preheated to 175°C (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 decorate the cake with chopped nuts, almond flakes, or coconut shavings. Enjoy!