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Saturday, 17 May 2014
Pumpkin Cake with Cream Cheese Frosting

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:

2 eggs

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!



Posted by Karen at 18:49 CDT
Updated: Saturday, 17 May 2014 18:53 CDT
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