Pumpkin and carrot cake

Pumpkin cake recipe will add to your collection of homemade gastronomic delicacies and will take its rightful place among the dishes of proper and healthy nutrition. The surprisingly delicate combination of carrots and pumpkin in this dessert gives the cake not only a beautiful sunny shade, but also an amazing taste.

Thanks to the frozen mixture from TM 4 Seasons, you can cook this complex dish in just a few minutes. Modern shock freezing technology preserves all vitamins and useful trace elements in vegetables. Thanks to this, even residents of the northern regions of the country can enjoy delicious vegetable side dishes, casseroles and salads all year round.

Pumpkin and carrot cake will be a great dessert option for dinner or lunch for people who care about their health. Thanks to our detailed recipe for carrot and pumpkin cake, even a beginner in the culinary art can cope with dessert.

Cooking Method

The preparation of the cake should be divided into two days: the first to prepare cakes, cheese cream and chocolate ganache, the second to collect the cake. Preheat the oven to 180C Fry the nuts in a frying pan or oven and finely chop. Put the frozen pumpkin on a baking sheet, pour honey and bake for 20-30 minutes, the pumpkin should dry out. Grind the finished pumpkin with a blender until smooth. In one bowl, beat vegetable oil with sugar until smooth. One by one, enter the eggs, continuing to beat, the mass should become lush and double in volume. In another bowl, mix all the dry ingredients: flour, baking powder, soda, cinnamon and nutmeg.

In a bowl with eggs, sift the dry ingredients through a sieve, in several steps, mixing thoroughly. Then add the pumpkin and nuts and mix everything thoroughly again. In order for the cakes to have the same height, it is better to divide the mass into two equal parts, 500 g each, and bake either simultaneously or in turn (you can bake one cake and cut it in half). Grease the split mold with butter and sprinkle with flour, shake off the excess. Pour the dough into a mold and bake in a preheated 170 C oven for 25-30 minutes. Ready-made cakes to cool a little in the form, then put on the grill.

Carrot cakes are prepared using the same technology as pumpkin cakes, except that carrots are added raw, grated on a fine grater. It turns out two carrot and two pumpkin cakes. Wrap the cooled cakes in plastic wrap and put them in the refrigerator before use - so they will become more juicy. For cheese cream, it is necessary to beat butter and cream cheese at room temperature. Add orange juice and zest. Beat for about a minute, then sift the powdered sugar and beat for about 5 more minutes until a light, fluffy mass. Fill the pastry bag and put it in the refrigerator before use. To make a ganache, break the chocolate into pieces, pour the cream heated to 80C, mix. Add softened butter, mix until smooth. Send it to the refrigerator overnight to solidify.

Assembling: Trim the cakes. Put the pumpkin cake on the substrate, evenly, with the help of a pastry bag, spread the cream cheese on the surface, put the carrot cake on top, again the cream, pumpkin cake, cream and carrot, Put in the refrigerator for about an hour. An hour later, take out the cake, cut out the segments with a knife and cut the cakes so that the cake looks like a pumpkin. Punch the frozen ganache with a spoon and beat with a mixer.

Coat the cake with cream and put it in the freezer. Using a knife, align the frozen cream, smooth out the irregularities with the remaining cream and put it back in the freezer. The remaining irregularities can be smoothed by hand, smoothing them through the food film. Roll out the mastic and cover the cooled pumpkin and carrot cake. Smooth out the shape taking into account the pumpkin segments. Make a ponytail. Enjoy your meal!

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