Recipe by Eleni Christoforidou, Pastry Chef, Owner of Christel's Designs
INGREDIENTS
For the Cake:
• 225 Sunflower oil
• 275 Soft dark brown sugar
• 5 Eggs
• 325 All-purpose flour
• 300 Grated carrot
• 250 Pumpkin puree
• 100 Walnuts
• 100 Desiccated coconut
• Zest of one orange
• 2 Teaspoons mixed pumpkin pie spices
• Flaked almonds and a few pumpkin seeds for decoration (optional)
For the Frosting:
• 175 Unsalted butter
• 175 Icing sugar (powdered sugar)
• 350 Cream cheese
• Vanilla
METHOD
For the Cake:
1. In the mixer bowl, combine the sunflower oil and sugar and mix briefly. Add the eggs and pumpkin puree until they are incorporated with the above ingredients. Gradually add the flour with the spices and orange zest. Do not overmix.
2. Stop the mixer and add the carrot and walnuts, stirring gently with a spatula.
3. Pour the mixture into two cake pans and bake in a preheated oven at 170°C for about 40-45 minutes, depending on your oven.
For the Frosting:
1. Mash the cream cheese well with a fork to ensure there are no lumps. Beat the butter and icing sugar well until fluffy, then add the cream cheese and vanilla.
2. For assembly and decoration: Place one cake layer on a serving plate and spread half of the frosting mixture using a spatula or piping bag. Place the second cake layer on top and cover with the remaining frosting.
3. Decorate with flaked almonds and pumpkin seeds.
