Canadian Living 2019-10-01

110 | CANADIAN LIVING OCTOBER 2019

PUMPKIN CARROT

CAKE WITH BROWN

SUGAR FROSTING &

CANDIED NUTS

MAKES 12 SERVINGS

HANDS-ON TIME 35 MINUTES

TOTAL TIME 3 HOURS

Cake

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

½ tsp ground cloves

½ tsp salt

¼ tsp pepper

3 eggs

1 cup brown sugar

½ cup granulated sugar

1 cup pumpkin purée

⅓ cup olive oil

1 cup buttermilk

1 cup grated peeled carrots

1 cup grated peeled red apples

Frosting

1 250 g pkg cream cheese, softened

½ cup unsalted butter, softened

1 cup brown sugar

2 tsp vanilla

pinch salt

2 cups icing sugar (approx)

Candied Nuts

3 tbsp butter

¼ cup pumpkin seeds

¼ cup sliced almonds

¼ cup chopped pecans

2 tbsp brown sugar

¼ tsp salt

¼ cup maple syrup

Cake Preheat oven to 350°F. Line rimmed

18- x 13-inch baking sheet with parchment

paper. Set aside.

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powder, baking soda, cinnamon, cloves, salt

and pepper. Using electric mixer, beat together

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Frosting Meanwhile, beat together cream

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Candied Nuts Meanwhile, in skillet, melt

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PER SERVING about 650 cal, 7 g pro, 28 g total fat (12 g sat. fat), 93 g

carb (2 g dietary fibre, 74 g sugar), 95  mg chol, 510 mg sodium.