Pumpkin Pie Spiced Carrot Cakelets with Buttercream and Walnut Dust recipes


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  • 4 large eggs
  • 1-1/4 cups vegetable oil
  • 2 cups sugar
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon table salt
  • 2-1/2 teaspoons pumpkin pie spice
  • 3 cups finely grated carrots
  • 1/4 cup butter, softened
  • 1/4 cup cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 cup walnuts, shelled (optional)


  1. Preheat oven to 350 degrees. Grease and flour pan. In a large bowl, beat together eggs, oil, sugar and vanilla bean paste. In a separate bowl, combine flour, baking soda, baking powder, salt and pumpkin pie spice. Slowly add to wet mixture until fully combined. Do not overmix. Stir in carrots.
  2. Pour half of batter into prepared pan, about 2/3 full for each cake. Bake 18-22 minutes or until a toothpick comes out clean. Cool 15 minutes in pan and invert cakes onto a cooling rack. Wash and prepare pan again. Repeat with remaining batter.
  3. For frosting: In a medium bowl, combine butter, cream cheese, sugar, vanilla and pumpkin pie spice. Beat until the mixture is smooth and creamy. Place a dollop of frosting on each cake or use a pastry bag to pipe out frosting.
  4. Place walnuts in a plastic bag. Use a rolling pin to pulverize them into dust. Sprinkle on top of buttercream.

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