Carrot pumpkin chiffon cake with cream cheese glaze from Baking Day with Anna Olson: Recipes to Bake Together (page 243) by Anna Olson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute apple juice for carrot juice.

  • Zosia on November 17, 2020

    I love chiffon cakes and this one did not disappoint. It had a lightly spiced pumpkin flavour that was complemented by the tangy glaze. It was perhaps a little firmer than some I've made; that could have been the nature of this recipe or user error. The large eggs I buy weigh less than the ones used by the author so I added an extra whole egg plus 1 egg white to make up the difference. It was delicious! And festive. It would be a great option if you're looking for a lighter dessert after a large meal.

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