To celebrate the holiday night, Brooklyn and I went over to my mom’s to help hand out candy, eat dinner and watch It’s the Great Pumpkin, Charlie Brown. The movie is the inspiration for tonight’s post. While I made my great pumpkin cake for the Packer game last Sunday, I thought the movie title was also the perfect title for my post.
This pumpkin cake was the monster of all cakes. It requires two full-sized bundt cakes and lots of cream cheese frosting. I swear it weighed about 30 pounds. And I of course, don’t have a cake container, so I had to hold it while it sat open on a plate for the entire ride across town to Bob’s brother’s house. Every time we stopped, started or turn it threatened to spill all over me or the dashboard—and let’s not talk about the three round-a-bouts on Mason St. But we made it in one piece and the cake was delicious!
Pumpkin Carrot Cake Recipe (from Woman’s Day, October 2011)
Each cake requires the following ingredients (so buy double!):
3/4 cup canola oil, plus more for the pan (I ended up using olive oil and it didn’t seem to affect the baking)
3 cups all-purpose flour, plus more for the pan
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 large eggs
3/4 cup granulated sugar
3/4 cup brown sugar
1 15-oz can our pumpkin puree
1/4 cup milk
2 teaspoons vanilla extract
2 medium carrots, coarsely grated (about 1 cup)
1 cup walnuts, chopped
For the Frosting:
4 8-oz packages cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
4 teaspoons pure vanilla extract
6 cups confectioners’ sugar
Orange and green food color
1 flat-bottom wafer ice cream cone
1. Heat oven to 350 degrees. Lightly oil a 12-cup bundt pan, then dust with flour. In a large bowl, whisk together the flour, pumpkin spice, baking powder, salt and baking soda.
2. In a medium bowl, whisk together the eggs, oil, sugars, pumpkin, milk and vanilla. Add the egg-oil mixture to the flour mixture, mixing until fully incorporated. Mix in the carrots and walnuts.
3. Transfer the batter to the prepared pan and bake until a wooden pick inserted in the cake comes out clean, 55 to 60 minutes. Let the cake cook in the pan for 15 minutes before transferring to a wire rack to cool completely. Rinse out the pan and repeat to make the second cake.
4. After the second cake has cooled, using an electric mixer, beat the cream cheese, butter and vanilla in a large bowl until smooth. Add the confectioners’ sugar and beat until fluffy, about 3 minutes.
1. Cut each cake in half horizontally. Spread 3/2 cup frosting on the bottom half of each cake and sandwich with the tops. Transfer 1/2 cup frosting to a small bowl and tint green. Transfer to a pastry bag fitted with a writing tip and set aside (I just put my green icing in a small plastic bag and cutting a small hole in one corner).
2. Tint the remaining frosting orange. Place one cake, rounded side down, onto a serving platter. Spread the top with 1/2 cup orange frosting and sandwich with the remaining cake, rounded side up.
3. Frost the entire cake with the remaining orange frosting. Refrigerate for 15 minutes.
4. Meanwhile, using the green frosting, pipe lines vertically over all sides of the wafer cone to cover (i just glopped mine on); refrigerate until ready to use. Crumple a piece of foil into a loose ball, insert it into the center of the cake and place the frosted cone at a slight angle on top to resemble a stem (I didn’t do this, but my stem was a little wonky).
Oh and this baking adventure gave me the perfect excuse to wear the new apron my mom bought me while she was in Branson.