Autumn delight: Carrot-pumpkin cake recipe for cosy evenings

Autumn undoubtedly has the flavour of cinnamon, British apples, sweet carrots, and orange pumpkin. These motifs are visible everywhere, not only 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 smiles will be on faces even on rainy days.

Carrot cake is an absolute classic that has won the hearts of millions. In this recipe, sweet carrots are accompanied 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 whole is topped with a simple cream cheese frosting, which can also be replaced with Philadelphia cream cheese. This cake will be the perfect solution if you don't know what to make with pumpkin.

Ingredients:

• 250g carrot,
• 200g pumpkin purée,
• 1-2 apples,
• 140g sugar or honey,
• 4 eggs,
• 120ml rapeseed oil,
• 250g plain flour,
• 2 teaspoons baking powder,
• 1 teaspoon cinnamon,
• 1 teaspoon vanilla extract,
• 1 cup chopped walnuts,
• a pinch of salt.

Frosting:

• 100g soft butter,
• 200g cream cheese,
• 100g powdered sugar.

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 mix the grated carrots, pumpkin purée, diced apples, and vanilla extract.
6. Transfer to a baking pan lined with parchment paper.
7. Place in an oven preheated to 180°C 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 whole with chopped nuts, almond flakes, or coconut shavings. Enjoy!