Thanksgiving is nearly here. And with this lovely cake, you will be more than thankful! Haha!

Little tip on the side: If you have leftover carrot purée, just add a little broth and you have a wonderful soup!

See how to prepare here:

300g puréed carrots
300g flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons all spice (or 1 teaspoon ground cinnamon and 1 teaspoon ground cloves)
½ teaspoon salt
180ml buttermilk
1 teaspoon vanilla extract
220g butter
120g white sugar
50g brown sugar
3 eggs

For the frosting:
200g full fat cream cheese (I used Philadelphia) at room temperature
100g soft butter
100g icing sugar
1 handful walnuts (chopped if you like)

Peel the carrots and steam them. Once the carrot is soft, purée it with a mixer. In the end you need 300g purée.

Pre-heat the oven to 180°C top & bottom heat.

Combine flour, baking powder & soda, as well as the allspice. In a second bowl mix together the carrot purée, buttermilk and vanilla.

In a mixing bowl combine butter and sugar until fluffy. Add eggs one by one mixing each in for approx. 30 seconds.

Now add the flour and carrot mix into the bowl, altering each other.

Pour the batter into a buttered baking tin and place in the oven for 45 minutes, checking if the cake is ready after 30 minutes with a wooden skewer – if still doughy, leave in for another bit, if the skewer is dry, its ready.

For the frosting:
Mix together the soft butter and room temperature cream cheese until creamy, then adding the icing sugar carefully until fluffy. Taste if you find it sweet enough, otherwise just add a little more icing sugar to the mix.
Spread the frosting over the top of the cooled down cake.
Garnish with (chopped) walnuts on top.