Tuesday, October 15, 2013

Baked Pumpkin Carrot Cake Recipe
















Pumpkin season is here again! With it comes all the excitement and amaze of dozens upon dozens of pumpkin inspired recipes. Whether it's pumpkin stew, pumpkin doughnuts, pumpkin rolls, pumpkin filled breakfast puffs, or just simple pumpkin pie, pumpkin seems to be the one thing we just can't escape from!

What if we changed things up a bit, and instead of baking with pumpkin, we baked inside a pumpkin? Imagine the possibilities! When you think about it, once you remove the insides, a pumpkin is basically just a very big bowl. Why couldn't we created delicious treats that can be baked, served, and devoured in nature's orange baking pan? What would they look like? What would they taste like? It's time to look at the pumpkin in a whole new light people, and we've got just the recipe to do it! Head to the pumpkin patch, pick up a few of your favorites, and let's get carving! It's time to make Baked Pumpkin Carrot Cake!


Ingredients (Cake):
3 small Pumpkins
2 1/2 cups Honeyville All Purpose Flour
2 cups Honeyville Dehydrated Shoestring Carrots
1/2 cup Honeyville Powdered Whole Eggs + 1 cup Water (4 Fresh Eggs)
2 cups Sugar
1 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon
1 cup Chopped Pecans
1 1/2 cups Vegetable Oil

(Frosting):
3 1/2 cups Powdered Sugar
8 oz Cream Cheese
1 cup (2 sticks) Butter, softened
1 tsp Vanilla

Yields: 3 baked pumpkin cakes

Directions:
Preheat oven to 350 degrees.


First, you'll need to prepare your pumpkins. To do so, slice off the top of the pumpkin, about a 1/2 inch down from the top.


Remove the top, and begin to scoop out the inside of the pumpkin.


Make sure you get it completely cleaned out. Repeat this process for all 3 pumpkins.

Once pumpkins are hollowed out, set them aside and begin to make your cake batter.


Combine vegetable oil, carrots, eggs, sugar, flour, baking soda, salt, and cinnamon in a large mixing bowl and mix together until a thick batter begins to form.


Fold in pecans until everything is completely combined.


Take a pumpkin and scoop in the batter until pumpkin is about half way, to 3/4 the way full.


Repeat this process for each pumpkin, then place on a baking sheet lined with parchment paper.

Place in the oven and bake at 350 degrees for 40-50 minutes, or until top of cake begins to brown. Reduce the temperature to 275 and bake an additional 60 minutes, or until you can cleanly remove a toothpick from the center of the cakes.

Remove from oven and let cool for 1 hour.


While cakes are cooling, begin to make your frosting by adding cream cheese, butter, vanilla, and powdered sugar in a mixing bowl and mixing with an electric hand mixer until a smooth frosting begins to form. Pipe frosting on top of cakes, add sprinkles (if desired) and serve.


Who would have ever thought you could bake such a delicious treat inside a pumpkin? The aroma that will fill your kitchen will warm your heart and fill your nose with the sweet smell of baked pumpkin and sweet cinnamon cake. The frosting is the perfect addition to this already delicious cake. But the best part of this cake is the baked pumpkin bowl. The sugar and cinnamon within the cake batter slow bakes a delicious flavor in the pumpkin that will have you eating not only this cake, but the bowl as well!


What's your favorite pumpkin recipe?

9 comments:

mbt said...

Could you use almond meal instead of flour? Thanks!

Cookin' Cousins said...

Hi MBT,

Almond Meal and Wheat Flour don't directly substitute for each other, so I'm not sure what type of changes you'd have to make in order to make it work. Maybe you could find an Almond Flour Carrot Cake Recipe online and try to bake it in a pumpkin?

Anonymous said...

Do you have to use dehydrated carrots? Thought fresh would be ok but wanted to check first. Thanks-

Cookin' Cousins said...

You could absolutely use fresh carrots if you'd like. Just make sure to shred them before you put them in. Great question!

Anonymous said...

Thanks for the carrot question answer...will also use fresh eggs.
This looks like it would be good for a couple to share as one pumpkin filled with carrot cake and icing is alot (for me just fine, though). I also thought it would work to squirt some icing inside the cake so there would be plenty just in case the top wasn't enough! I've sent this to my cousin as we are always coming up with fun food items and ideas. Thanks again. Robin

Anonymous said...

How far ahead can you make them?

Cookin' Cousins said...

I wouldn't recommend baking them more than a day ahead of when you want to serve them.

Janene said...

Do you turn down the oven and cook longer to insure the middle is baked? I have had doughy bread before baked in cans and wondered if I should have done this? Thanks

In The Kitchen With Honeyville said...

That's right Janene! This helps insure the whole cake is cooked, but not burnt.