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Pampered Chef: Mini Carrot cakes become pumpkin cakes!

  1. jnsr96

    jnsr96 Member

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    I just made the mini carrot cakes as the directions said and swapped out solid pack pumpkin for the carrots- fabulous! Made the frosting as written as well...To die for- you don't have to grate the carrots so it saves some time too :)
     
    Oct 14, 2009
    #1
  2. esavvymom

    esavvymom Legend Member Staff Member

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    great idea! *and I like pumpkin better than carrot!*
     
    Oct 14, 2009
    #2
  3. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    YUM! :chef:

    I'm going to make these!
     
    Oct 14, 2009
    #3
  4. jnsr96

    jnsr96 Member

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    I love pumpkin... especially in the fall- kids love them too. I think they were more moist than the carrot ones- those were very dense.
     
    Oct 14, 2009
    #4
  5. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    Pumpkin anything is loved at our house! DH and DS would LOVE these, I'm sure!
     
    Oct 14, 2009
    #5
  6. topchef.heather

    topchef.heather Member

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    Sounds delish, we love all things pumpkin as well "Solid pack pumpkin" is that the same thing as a can of pumpkin?
     
  7. Luv 2 Cook

    Luv 2 Cook Member

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    Exactly how much pumpkin did you use, I'm also wondering if you could use pumpkin pie spice in palce of the nutmeg??
     
    Oct 14, 2009
    #7
  8. jnsr96

    jnsr96 Member

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    I used 3/4 cup of pumpking...yes that's canned pumkin- I clarified because they sell pumpkin pie filling...this was just plain pumpkin. I didn't have allspice, so I subbed cinnamon, nutmeg, and ground ginger... a pinch of each (larger pinch of the cinnamon). So I think pumpkin pie spice would be fine!
     
    Oct 15, 2009
    #8
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