Pumpkin Cake



2 cups cane juice crystals
½ cup coconut oil
½ c olive oil
4 large eggs
2 cups whole wheat pastry flour
2 t baking soda
2 t cinnamon
½ t ginger
1 t baking powder
½ t salt
2 c pumpkin puree
Cream Cheese Frosting

In a mixer cream together coconut oil and sugar and olive oil and eggs and mix well. Combine dry ingredients in a medium sized bowl. Add to sugar/oil mixture and combine well. Stir in pumpkin puree.

Spray 2 9-inch round cake pans with non stick spray. Line the bottom of the pans with a wax paper circle that has been cut the same size as the pan bottom. This helps to ensure your finished baked cake will come out of the pan without problems.

Divide the batter between the two pans and bake at 350 for 35 to 40 minutes or until tested done. Cool cake on racks.

While cake is cooling make cream cheese frosting:

Cream Cheese Frosting

¼ c butter
8 oz. cream cheese
4 cups powdered Sucanat (can use powdered sugar if you don’t have access to the Sucanat)
2 t vanilla extract

Combine all ingredients with a mixer and beat until smooth. If to thick you can thin with a little cream.

Frost the pumpkin cake with this yummy frosting!




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