Pumpkin season is here again! With it comes all the excitement and amaze of dozens upon dozens of pumpkin inspired recipes. Whether it’s pumpkin stew, pumpkin doughnuts, pumpkin rolls, pumpkin filled breakfast puffs, or just simple pumpkin pie, pumpkin seems to be the one thing we just can’t escape from!

What if we changed things up a bit, and instead of baking with pumpkin, we baked inside a pumpkin? Imagine the possibilities! When you think about it, once you remove the insides, a pumpkin is basically just a very big bowl. Why couldn’t we created delicious treats that can be baked, served, and devoured in nature’s orange baking pan? What would they look like? What would they taste like? It’s time to look at the pumpkin in a whole new light people, and we’ve got just the recipe to do it! Head to the pumpkin patch, pick up a few of your favorites, and let’s get carving! It’s time to make Baked Pumpkin Carrot Cake!

Ingredients (Cake):
3 small Pumpkins
2 1/2 cups Honeyville All Purpose Flour
2 cups Honeyville Dehydrated Shoestring Carrots

1/2 cup Honeyville Powdered Whole Eggs + 1 cup Water (4 Fresh Eggs)
2 cups Sugar
1 tsp Baking Soda
1/2 tsp Salt
2 tsp Cinnamon
1 cup Chopped Pecans
1 1/2 cups Vegetable Oil

(Frosting):
3 1/2 cups Powdered Sugar
8 oz Cream Cheese
1 cup (2 sticks) Butter, softened
1 tsp Vanilla

Yields: 3 baked pumpkin cakes

Directions:
Preheat oven to 350 degrees.

First, you’ll need to prepare your pumpkins. To do so, slice off the top of the pumpkin, about a 1/2 inch down from the top.

Remove the top, and begin to scoop out the inside of the pumpkin.

Make sure you get it completely cleaned out. Repeat this process for all 3 pumpkins.

Once pumpkins are hollowed out, set them aside and begin to make your cake batter.

Combine vegetable oil, carrots, eggs, sugar, flour, baking soda, salt, and cinnamon in a large mixing bowl and mix together until a thick batter begins to form.

Fold in pecans until everything is completely combined.

Take a pumpkin and scoop in the batter until pumpkin is about half way, to 3/4 the way full.

Repeat this process for each pumpkin, then place on a baking sheet lined with parchment paper.

Place in the oven and bake at 350 degrees for 40-50 minutes, or until top of cake begins to brown. Reduce the temperature to 275 and bake an additional 60 minutes, or until you can cleanly remove a toothpick from the center of the cakes.

Remove from oven and let cool for 1 hour.

While cakes are cooling, begin to make your frosting by adding cream cheese, butter, vanilla, and powdered sugar in a mixing bowl and mixing with an electric hand mixer until a smooth frosting begins to form. Pipe frosting on top of cakes, add sprinkles (if desired) and serve.

Who would have ever thought you could bake such a delicious treat inside a pumpkin? The aroma that will fill your kitchen will warm your heart and fill your nose with the sweet smell of baked pumpkin and sweet cinnamon cake. The frosting is the perfect addition to this already delicious cake. But the best part of this cake is the baked pumpkin bowl. The sugar and cinnamon within the cake batter slow bakes a delicious flavor in the pumpkin that will have you eating not only this cake, but the bowl as well!

What’s your favorite pumpkin recipe?