SPICED PUMPKIN CAKE WITH PUMPKIN CREAM CHEESE FROSTING

My favorite carrot cake had a perfect 1:1 ratio of cake to frosting. That explains why it was my favorite. Rich, dense, moist and flavorful, it was perfection. However, I quickly realized that that much frosting had to be overcompensating for something. That's what fat, sugar, and salt does anyway, right? It adds flavor to the flavorless. So when it came time for me to make my own rendition of this classic cake, I aimed for flavor and moistness in the cake itself, with the frosting as an added bonus. The addition of pumpkin and butternut squash create an earthier flavor and richer texture, plus the addition of classic pumpkin pie spices (ginger, cardamom, nutmeg, cinnamon, etc) turned up the volume on this autumnal dessert. It ends up becoming the Great Pumpkin Cake, so be sure to have at least a dozen friends around to try it. Enjoy!

Spiced Pumpkin Muffins

2 1/2 cups unbleached all-purpose flour

1 1/2 cups sugar

1/2 cup brown sugar

1/2 teaspoon salt

1 Tbsp baking soda

1 Tbsp cinnamon

1 tsp cardamom

1 tsp ground ginger

1/4 teaspoon ground clove

1/2 teaspoon grated nutmeg

1 1/2 cups olive oil

4 large eggs, lightly beaten

1 Tbsp vanilla extract

1 1/2 cups shelled pecans, roughly chopped

1 1/2 cups sweetened, shredded coconut

1 cup of finely grated carrots

1 cup grated butternut squash

1 cup of canned, pureed pumpkin

Preheat oven to 350 degrees F

In a large bowl whisk together the flour, baking soda, salt, and spices. Set aside. With a mixer, beat the eggs until frothy and pale. Gradually add the sugars and beat for a few minutes, until the batter is thick. Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and pumpkin alternatively and beat on low just until incorporated. Add the veg, pecans, and coconut and mix just to combine. Evenly divide the batter between three greased cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack and let them cool completely before frosting.

Pumpkin Cream Cheese Frosting

Ingredients:

12 oz unsalted butter, softened

12 oz cream cheese, softened

1/2 cup light brown sugar, packed

2 teaspoons vanilla extract

1 1/2 teaspoons orange zest

pinch of salt

5 cups powdered sugar

1/4 cup canned pureed pumpkin

2-3 cups sweetened coconut flakes, lightly toasted

7-8 halved pecans

Directions:

Cream the cream cheese in an electric mixer until light and a little fluffy, add the butter, beating for 1-2 minutes, or until combined. Add the brown sugar, pinch of salt, zest and vanilla extract, and beat until combined. Turn the mixer to low and add the powdered sugar and pumpkin puree alternatively. Turn the mixer on a low speed so it doesn't blow out everywhere.

On a cake platter, place one layer of the cake. Working from the center outward, smooth about a half inch of frosting. Add the second layer, repeat. On the third layer, add a large deal of frosting and working outward push the frosting over the edge, covering the sides. Continue smoothing the frosting until the entire cake is covered. Grab a handful of coconut and gently press into the sides. Continue until the entire cake is covered. Decorate the top with pecans and enjoy!