Dessert: Pumpkin Carrot Cake with Cream Cheese Frosting

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Pumpkin Carrot Cake with Cream Cheese Frosting

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

3/4 c. canola oil
3 c. all-purpose flour
1 T bsp pumpkin pie spice
2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
3 large eggs
3/4 c. granulated sugar
3/4 c. dark brown sugar
1 can pure pumpkin
1/4 c. whole milk
2 tsp. pure vanilla extract
2 medium carrots
1 c. walnuts
4 package cream cheese
1 c. unsalted butter
4 tsp. pure vanilla extract
6 c. confectioners’ sugar
Orange and green gel or paste food color
1 flat-bottom wafer ice cream cone

Instructions

Heat oven to 350 °F. Lightly oil a 12-cup (10-in.) bundt pan, then dust with flour. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, salt and baking soda.
In a medium bowl, whisk together the eggs, oil, sugars, pumpkin, milk and vanilla. Add the egg-oil mixture to the flour mixture, mixing until fully incorporated. Mix in the carrots and walnuts.
Transfer the batter to the prepared pan and bake until a wooden pick inserted in the cake comes out clean, 55 to 60 minutes. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Rinse out the pan and repeat to make the second cake.
After the second cake has cooled, using an electric mixer, beat the cream cheese, butter and vanilla in a large bowl until smooth. Add the confectioners' sugar and beat until fluffy, about 3 minutes.
Cut each cake in half horizontally. Spread 3/4 cup frosting on the bottom half of each cake and sandwich with the tops. Transfer 1/2 cup frosting to a small bowl and tint green. Transfer to a pastry bag fitted with a writing tip (we used a #3) and set aside.
Tint the remaining frosting orange. Place one cake, rounded side down, onto a serving platter. Spread the top with 1/2 cup orange frosting and sandwich with the remaining cake, rounded side up.
Frost the entire cake with the remaining orange frosting. Refrigerate for 15 minutes.
Meanwhile, using the green frosting, pipe lines vertically over all sides of the wafer cone to cover; refrigerate until ready to use. Crumple a piece of foil into a loose ball, insert it into the center of the cake, and place the frosted cone slightly at an angle on top to resemble a stem.

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