Enjoy The Holidays and a Pumpkin Cake Recipe


 Right off the bat I’d like to say that I very much enjoy about 99% of the comments left on my blog.  Talking about cooking, ingredients, and brainstorming problems or new ideas are my absolute favorite thing in the world! With the holidays coming up I’ve closed comments on all my posts older than 14 days.  I’d also like to announce a semi-hiatus.  I will not be posting again until after the holidays.  I am leaving you with a fantastic recipe though and to be frank I’m a little obsessed with it.  The frosting is perfect.  It needed very little tweaking and I’m extremely happy with the results I’ve had.  Even the recipe as is was pretty delicious. I have made very minor changes to it to get a fluffier more cakelike texture.  The recipe below is for cupcakes specifically and the time will be different for a regular cake.  I have not had a chance to test this.  A higher temperature seems to allow the cakes to rise faster and brings down the overall cook time dramatically.   If you want to make a cake then I would start with 20 mins (don’t open the oven!! Let the baking powder do it’s job!) and then check from there about every 5-10 mins with a toothpick. 


My family is heading out to for (ugh! Lol Do you know how many times I proofread this thing!?) a Disney vacation for my son’s 6th birthday soon.  After that will be Thanksgiving, and then before I know it Christmas eve will be here! I whipped up this Letter for Santa the other day for my son.  That blank spot in the middle is supposed to have a snowman there! Ack! It’s all good, right?? I wanted to share it with you all as a HUGE thank you for how awesome you guys have been towards me and my recipes.  I never imagined I would get such an amazing reception into the world of blogging. 


Download the Letter for Santa PDF Here

I want to mostly just enjoy the holiday season with my family without having to worry about things like nutritional information and what new recipe will I make?? This post was fairly easy for me to write up.  The pictures are from my phone! And it still took about two hours for me to do.  I am in awe of the truly prolific bloggers I have seen on Facebook who are putting out several recipes a week and writing for other websites.  It’s A LOT of work. Two weeks ago I had more issues with my computer, and then there were some problems with the cream cheese being calculated correctly within the database of the software I was using.  I came to the realization that I was stressing myself needlessly over this whole blog thing.  It should be fun right? I think most of the posts I have here were written with enthusiasm and not obligation.  I really don’t want to go in that direction.  My blog.  My ship.  I’m the captain.  Hopefully after the holidays I’ll have some fantastic new recipes to share.   For now though there’s this fantastic recipe for pumpkin cake! This is what it looks like as the recipe states using baking soda and a lower temp oven.   It’s nothing like the picture posted with that recipe.  Multiple people tested this recipe and had the same results as I have so I feel confident that the picture on this other site is just not accurate.   With the minor changes I’ve made it comes out a little closer though.  (Go out and buy an extra dozen eggs right now! This recipe calls for EIGHT eggs and it’s WORTH IT! lol You do not want to cut the recipe in half trust me.  You will want all 18 cupcakes.  These go fast!)


It really didn’t rise much at all!20141020_141657Using baking powder instead of baking soda while cranking up the heat I was able to get cupcakes that look like this. Soft and fluffy.  Not dense at all and they ROSE! 

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I had four the day I made these. (It might have been more, it was Halloween! Don’t judge me!) I dyed some truvia purple and sprinkled some on top. (Yes that’s a half eaten cupcake.  I’m so sorry.  Once you make them you’ll understand and forgive me I promise.) Happy Holidays! 

Pumpkin Cake with Cream Cheese Frosting
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  1. Makes 18 cupcakes
Pumpkin Cake
  1. 1/2 cup Coconut Flour
  2. 1 1/2 cup Almond Flour
  3. 2 teaspoons baking POWDER
  4. 2 teaspoons cinnamon
  5. 1 1/2 tsp pumpkin pie spice
  6. 1 tsp salt
  7. 1/4 cup melted butter
  8. 1 15.5 ounce canned pureed pumpkin
  9. 1 teaspoon vanilla
  10. 1 1/2 cup sugar equivalent
  11. 8 eggs
Creme Cheese Frosting
  1. 12 oz cream cheese (softened)
  2. 1/2 cup (one stic) butter
  3. 1 teaspoon vanilla
  4. 1 cup powdered sweetener (I used Swerve and I love it!)
  1. Preheat the oven to 400 degrees.
  2. Combine all dry ingredients and whisk together completely.
  3. Melt the butter and combine with pumpkin, sweetener, and vanilla extract.
  4. Crack the 8 eggs into a separate bowl and make sure there's no shells.
  5. Combine all wet and dry ingredients well with a hand mixer.
  6. Line your cupcake tin with cute wrappers and pour batter in about 2/3 full.
  7. Bake for 18 minutes and make your frosting!
  1. Soften cream cheese and butter and then add the vanilla.
  2. Combine all ingredients with an electric mixer. (It's easier to fold in the powdered sweetener about 1/3 cup at a time. It has a tendency to fly everywhere if you don't fold it first.
  1. I am no longer including nutritional information for recipes! Sorry guys.
Adapted from Intoxicated On Life
Up Late Anyway | Low Carb Recipes http://uplateanyway.com/keto/