I don't often post dessert recipes, but this is a kind of backlash for my sister. Apparently one of them (you know who you are) posted a recipe on social media for a 3 layer carrot cake smothered in frosting all over and in-between the layers!
I love my sister. I have to save her from this madness with my recipe for her that will substitute for that carrot cake...a new recipe that will give her all the great flavors--but be better for her. I know, she'll want the spicy fragrances, the richness, the texture...the cream cheese frosting. But I don't want her to go into a carb coma. (Even a little slice of a three layer carrot cake is ridiculous, isn't it?)
So here goes...
Pumpkin Cake with Cream Cheese Frosting
Preheat oven to 350 degrees.
Spray-oil prep an 8” x 8” baking pan.
Combine in a mixing bowl:
½ cup pure cane sugar
1 cup of canned pumpkin
Next, combine the following, then add to above:
1 cup all-purpose flour, sift again even if labeled pre-sifted
1 tsp baking powder
1 tsp. Pumpkin Pie Spice blend (or cinnamon, with dash of cloves and nutmeg)
½ tsp. Salt
½ tsp. Baking soda
When thoroughly mixed and smooth, pour into the prepped pan.
Bake 30 minutes.
Cool at least an hour.
Then spread with the following Cream Cheese frosting:
Combine 4 oz. cream cheese with 2 Tbsp. Butter and 1 tsp vanilla extract.
Soften these at room temperature, but you can also microwave about 15 seconds to soften to easily mix-able texture.
Add 1 cup of confectioners' sugar and stir until smooth and spread-able.
Frost the pumpkin cake when it's cooled.
Sprinkle top with a little cinnamon or Pumpkin Spice blend or even some roasted, chopped pecans as desired.
Pumpkin's not just for Halloween! Try it!