Halloween wouldn’t be a Halloween if there was no pumpkin cake. My version is a combination of both pumpkin and carrot cake. I didn’t want to make a traditional pumpkin cake because certain person in this household is not very fond of all those pumpkin spices so I did not want to take a risk and be left with a huge cake to be eaten just by myself. My figure would never forgive me that. However carrot-pumpkin cake is much more mellow and universal so everyone will like it. It’s still rich in flavor but not overpowered with spices. Thanks to using cake flour, the texture is very light and combination of carrot and pumpkin makes it very moist. It’s funny because people that never tasted carrot or pumpkin cake think that it’s going to taste like veggies which is not a case at all. When I told my dad what kind of cake I am making he just made a grimace. Surprisingly even my boyfriend loved it and it was also his first time eating ‘veggie’ cake. He even took almost half of it to share at his workplace. Wow it made me so happy, I love sharing my dishes with people and since we don’t have family around it doesn’t happen to often.
The recipe I used comes from Better Homes and Gardens Cookbook. I modified it though. The recipe called only for carrots and all purpose flour. I cut the amount of carrots in half and used pumpkin pure instead plus I substituted A.P. flour for cake flour. Unfortunately due to technical difficulties I wasn’t able to add step by step photos as I usually do. I have to admit (shame) that they didn’t come out exactly as I thought they would. I used orange bowl for mixing and the mixture was also orange so all the colors just fused and it simply looked gross. Really gross. Nevertheless the final result came out looking and tasting fabulous.
By the way, next week I am leaving my love and Miami for over a month. I’m going home to visit my family in Poland and that’s where I’ll be doing doing my cooking meanwhile so prepare for some of the regional dishes such as pierogi and borscht.