photo: Homemade Carrot Pumpkin Cake

Homemade Carrot Pumpkin Cake

It is always difficult to describe a dish in words. In my opinion, it simply needs to be prepared and tested. Today we will prepare carrot-pumpkin cake. In the dough, besides carrots, there is also pumpkin puree. Also dried apricots as a fruit filler. Cream, as in the classics, based on cream cheese.


  • Egg
    3 pcs
  • Sugar
    400 g
  • Vegetable oil
    125 ml
  • Carrot
    300 g
  • Pumpkin puree
    250 g
  • Dried apricot
    100 g
  • Walnuts
    75 g
  • Whole wheat flour
    450 g
  • Cream cheese
    600 g
  • Lemon juice
    100 ml
  • Condensed milk
    350 ml
  • Cream 33%
    250 ml
  • Powdered sugar
    50 g
  • Baking powder
    2 tsp
  • Baking soda
    1 tsp
  • Ground cinnamon
    1/2 tsp
  • Dry ground ginger
    1/2 tsp


  • 1. For mashed potatoes, cut the pumpkin cubes and boil until cooked. Rub with a blender. For 250 g of mashed potatoes take 250 g of pumpkin. Finely chop nuts and dried apricots. Grind carrots on a small grater or beat with a blender.
  • 2. Prepare the dough. In the bowl, put eggs, vegetable oil, sugar, carrots and pumpkin puree. Beat.
  • 3. Add the sifted flour with spices, soda and baking powder and knead the dough. Add nuts and dried apricots, mix again.
  • 4. Put the dough into two shapes with a diameter of 20-22 cm, put it in a preheated oven to 180 degrees and bake until dry match, about 30 minutes. If the you have only one mold – bake cakes in turn. Cool ready cakes and cut each into 2 parts along. Cook the cream. To do this at low speed, beat the cream cheese with condensed milk and lemon juice.
  • 5. Whisk the cream with sugar powder.
  • 6. Gently combine cream with cheese mass.
  • 7. Collect the cake. Lubricate the cakes with cream.
  • 8. Smear sides with cream, decorate the top.
  • 9. Leave the cake in the fridge for at least 4 hours, or better the night. Cut and serve.
    Have a nice tea!