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Pumpkin Carrot cake with cream cheese frosting
SIMPLY DELICIOUS17Ingredients
50Minutes
590Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 cup softened butter
- 1 cup soft brown sugar (packed, I used Muscavado sugar)
- 2 extra large eggs
- 2 3/4 cups cake flour (all purpose)
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 pinch ground cloves
- juice (reserved, from crushed pineapple)
- 1 cup pumpkin puree
- 400 grams crushed pineapple with juice (approx 14 oz can/tin, drained but juice reserved)
- 1 1/2 cups carrots (grated)
- 1/2 cup butter (softened)
- 1/4 cup cream cheese (softened)
- 2 cups icing sugar (sifted)
- 1/2 lemon
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories590Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat19g95% |
Trans Fat |
Cholesterol120mg40% |
Sodium570mg24% |
Potassium250mg7% |
Protein6g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate76g25% |
Dietary Fiber2g8% |
Sugars41g |
Vitamin A150% |
Vitamin C25% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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