How are you guys doing today?

It’s not fall yet, but we got one of our pumpkin puree cans and made this delicious cake.

Let’s get to it.

You’re gonna need:
-Oven
-Food processor
-9x9x2 inch square baking pan

Ingredients:
-1 3/4 cup all-purpose flour
-1 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp salt
-1 tsp ground cinnamon
-1/8 tsp ground nutmeg
-1/2 tsp ground ginger
-1/4 tsp pumpkin pie spice
-1/2 cup canola oil
-1/2 cup brown sugar
-6 Tbsp granulated sugar
-1 Tbsp honey
-1/2 cup sour cream
-1/2 tsp vanilla extract
-3oz/85g carrots (chopped)
-1/2 cup pumpkin puree
-2 large eggs

Instructions:
-Pre-heat the oven to 340ºF. Line your baking pan with foil or grease it and dust it with flour. We used foil.
-In a bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and pumpkin pie spice. Set aside.
-In the food processor, beat the sugars, oil, eggs, and extract for a couple of minutes. Add in the carrots and the pumpkin puree and beat for another 2 to 3 minutes, until everything is creamy and smooth. Don’t forget to scrape the sides. Add in honey and sour cream, and beat it again for another minute.
-With the food processor on, gradually add in the dry mix, beating just enough to combine. After that, pour the batter into a bowl and stir with a spatula to make sure no little bits were forgotten on the bottom of the food processor.
-Pour the batter into the prepared pan and bake it for about 29 minutes, or until it passes the toothpick test. As we always say, trust the toothpick more than you trust the time, as your oven might be different from ours, a different baking pan could affect the baking time, and even different brands of ingredients could possibly do that as well.

That’s it!
We’ll see you guys again soon!