Thank you so much for sharing this recipe Rob. I made this recipe for my work thanksgiving potluck and it was a crowd pleaser! In a sea of desserts that were brought in, this cake was practically demolished. The balance of the flavors and the fluffiness of the cake was superb. Who knew pumpkin and carrot went so well together. I'll definitely be making this again!
I am planning on making this cake tonight. Do I use the zest of an entire orange and lemon? Or is there a specific amount I should use? Also, regarding the frosting, I have vanilla bean paste - how much should I use?
Hi Camila! I just made this cake this week - you will have enough for three 9 " layers. I made two 6" layers, and three 4" layers, all which were about 1.5" tall. hope this helps!
1. Has anyone tried to cut down the recipie? I wanna third it since I only want one tin with 2 layers! There's no thanksgiving in India so I wont be able to do justice to 5 layers haha
2. Does anyone know if its light brown sugar or dark brown sugar? I'm expecting that to also affect the texture of the cake
Thank you for sharing this recipe. It feels like a little gift you’ve given to the world! I know this ‘heirloom’ recipe will be made on repeat in our family for years to come! Thanks Rob!!! 🍰❤️
I made this tonight and it was the BEST DESSERT I’ve ever made. Plus I got the best compliment from my Korean mom (“Yummm, not too sweet!”). My grocery store did not have walnuts so I chopped some pistachios and it was just dreamy. Thank you Rob! 👏 -A nine months preggo lady where any recipe is a feat
This cake looks absolutely amazing I want to try to make it for my grandfathers 80th birthday this week. Is it really 10 extra egg whites? (As they‘re optional i‘m just wondering if that won’t completely change the structure. Also do you have the metric ingredients list. (Especially the pumpkin purée I’m really unsure how much to use.
Hi Rob! Can’t wait to make this for my fam 🤍 quick question -- how do I get three layers from the 9-inch pan? Is it enough batter to fill three 9-inch pans or am I using two 9-inch pans and cutting one cake in half?
So excited bc bf and I were in love with the cake from the pop-up!! (Esp the frosting/cream!) and we were so sad when we were done with our little take-home leftover portion.
Cheers to more delicious pump-carrot cakes being made at home across nyc!
Thank you so much for sharing this recipe Rob. I made this recipe for my work thanksgiving potluck and it was a crowd pleaser! In a sea of desserts that were brought in, this cake was practically demolished. The balance of the flavors and the fluffiness of the cake was superb. Who knew pumpkin and carrot went so well together. I'll definitely be making this again!
I am planning on making this cake tonight. Do I use the zest of an entire orange and lemon? Or is there a specific amount I should use? Also, regarding the frosting, I have vanilla bean paste - how much should I use?
Hi Camila! I just made this cake this week - you will have enough for three 9 " layers. I made two 6" layers, and three 4" layers, all which were about 1.5" tall. hope this helps!
Katrina, did you use spring form cake pans, or just classic rounds?
Classic rounds!
thank you so much, Katrina!!! 💖
So stoked to make this!!
1. Has anyone tried to cut down the recipie? I wanna third it since I only want one tin with 2 layers! There's no thanksgiving in India so I wont be able to do justice to 5 layers haha
2. Does anyone know if its light brown sugar or dark brown sugar? I'm expecting that to also affect the texture of the cake
Thanks! Im hungry just by looking at this video
Thank you for sharing this recipe. It feels like a little gift you’ve given to the world! I know this ‘heirloom’ recipe will be made on repeat in our family for years to come! Thanks Rob!!! 🍰❤️
Has anyone successfully cut this recipe in half?
I made this tonight and it was the BEST DESSERT I’ve ever made. Plus I got the best compliment from my Korean mom (“Yummm, not too sweet!”). My grocery store did not have walnuts so I chopped some pistachios and it was just dreamy. Thank you Rob! 👏 -A nine months preggo lady where any recipe is a feat
This cake looks absolutely amazing I want to try to make it for my grandfathers 80th birthday this week. Is it really 10 extra egg whites? (As they‘re optional i‘m just wondering if that won’t completely change the structure. Also do you have the metric ingredients list. (Especially the pumpkin purée I’m really unsure how much to use.
Made this for my son and it is his new fav! Thanks for sharing.
Hello ! This cake looks amazing, is it okay to make day before ?
I would bake it day before and make the praline ahead but do the frosting day of and top with walnut praline before serving
Hi Rob! Can’t wait to make this for my fam 🤍 quick question -- how do I get three layers from the 9-inch pan? Is it enough batter to fill three 9-inch pans or am I using two 9-inch pans and cutting one cake in half?
Thank you so much!
So excited bc bf and I were in love with the cake from the pop-up!! (Esp the frosting/cream!) and we were so sad when we were done with our little take-home leftover portion.
Cheers to more delicious pump-carrot cakes being made at home across nyc!
Thanks for the recipe!!!
This sounds amazing. I can’t wait to make it for a Friendsgiving dinner party. Thank you for sharing the recipe and your life as a PC. So so cool!