Rated 5.0 stars by 1 users
Dessert
6 servings
15 minutes
50 minutes
Chef Ashley Cunningham
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon Melissa’s Nutmeg, ground
1½ sticks butter
1½ cups granulated sugar
2 eggs
15 ounces canned pumpkin
½ cup fresh carrot, puréed
½ cup brown sugar
1 tablespoon orange zest
2 tablespoon orange juice, freshly squeezed
1 cup toasted red walnuts, reserve some for garnish
1 tablespoon molasses
1 tablespoon vanilla extract
1 cup butter, room temperature
3½ cups powdered sugar
5 ounces cream cheese, room temperature
1 pinch of salt
Preheat oven to 350 degrees F and line a loaf pan with parchment paper.
Cream butter, sugar and vanilla until light and fluffy. Add eggs until fully incorporated.
Add pumpkin, carrot, molasses, orange zest and juice.
Sift dry ingredients and add to batter. Fold in toasted walnuts.
Scoop into loaf pan and bake for 50 minutes or until a toothpick inserted into middle of loaf comes out clean.
Invert pan onto baking rack to remove loaf and let cool.
Whip cream cheese for 1 minute using a stand or electric hand mixer, add butter and salt and whip for 2 minutes on medium-high speed.
Add powdered sugar and whip until fluffy. Stop mixer and scrape down side of bowl to ensure all sugar is incorporated.
When loaf is fully cooled, scoop icing into a piping or Ziploc bag (no piping tip needed). Cut a 1-inch hole and squeeze icing on top in a zig zag until loaf is covered.
Zest an orange over icing and garnish with remaining walnuts. Enjoy!
Leave a comment