Pumpkin and carrot cake, an author’s recipe that you will like both in taste and in its appearance.
How to make Pumpkin Carrot Cake
Toppings Beat 200g of sugar and 4 eggs with a wire whisk. Add 120 ml of oil, 300 g of finely grated pumpkin and 200 g of grated carrots to them. Separately mix 150 g of coarsely ground walnuts, 200 g of flour, 1 baking powder (10 g). Thus mixed in 3-4 portions, it is added to the previous mixture. Stir vigorously until all ingredients are well mixed. Divide the mixture into two equal portions and bake each portion in a baking dish (mine is 26 cm in diameter).
A better option is in two separate parts to bake the marshmallows better. If you put it in the mold all at once, it may remain sticky in the middle and burn on the outside. It depends on the oven of course. Bake in a preheated oven at 150 degrees for about 35 minutes. Then let it cool for 10 minutes and cut into 3 or 4 equal slices, as desired. Carefully scrape some crumbs from the marshmallows, which will be used to decorate the top of the cake.
How to make pumpkin and carrot cake cream
For the cream Mix 500 g of mascarpone and 2 packets of cream cheese together with 4-5 tablespoons of powdered sugar. Add 300g of whipped cream to this cream and mix with a spatula. I divided the cream into three parts and colored them in different colors. Layer the sponge, then spread with cream until you end up with cream. If you think the marshmallows are dry, you can syrup them with a mixture of coffee and milk or cocoa and milk.
I put strawberry jam on top, but I think it’s better without it. I will make another similar one, changing some of the weights of the products. The combination of pumpkin and carrot is unique for a marshmallow. I even have an idea to make a cake with a similar mixture.
Pumpkin and carrot cake, extremely delicious and with a balanced taste. It is not labor-intensive and you can prepare it in minimal time