Pumpkin Carrot Cake. I've seen carrot pumpkin cakes floating around the internet in years past and thought now was my I'll tell you right now, adding that pumpkin to this carrot cake is one of the best decisions ever made. A combination of pumpkin cake and carrot cake; a moist and flavorful layer cake filled with carrots, pumpkin, and warm spices and finished with tangy cream cheese frosting. Super moist Pumpkin Carrot Cake is slathered in Cream Cheese Frosting!
It's one of the best cakes I've. This incredibly moist and flavorful cake gives you the best of so many fall flavors. You can thank me now or thank me later, but I am about to get you. You can have Pumpkin Carrot Cake using 21 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Pumpkin Carrot Cake
- It’s 2 of large eggs.
- Prepare 1 cup of pumpkin puree.
- You need 1 cup of grated carrot.
- It’s 3/4 cup of granulated sugar.
- You need 1/2 cup of canola or vegetable oil.
- You need 2 teaspoons of vanilla extract.
- Prepare 1 teaspoon of cinnamon.
- It’s 1/4 teaspoon of ground cloves.
- You need 1/2 teaspoon of ground nutmeg.
- It’s 1/2 spoon of ground ginger.
- You need 1 cup of all-purpose flour.
- It’s 1 teaspoon of baking powder.
- It’s 1/2 teaspoon of baking soda.
- You need 1/2 teaspoon of salt, or to taste.
- You need 1 cup of raisins,.
- You need of For Frosting:.
- Prepare 6 ounces of cream cheese, softened.
- You need half of stick unsalted butter, softened.
- You need 1 of confectioners' sugar.
- It’s 1/2 teaspoon of vanilla extract.
- It’s 1/2 teaspoon of salt, or to taste.
This vegan pumpkin carrot cake is a marriage of carrot cake and pumpkin bread. A couple weeks ago, I found myself at a vegan restaurant pondering. Moist, delicious pumpkin carrot cake with the creamiest cream cheese frosting. The perfect recipe for a tea-time treat and a definite crowd pleaser.
Pumpkin Carrot Cake instructions
- Preheat oven to 350F.To a large bowl, add the eggs, pumpkin, sugars, oil, pumpkin pie spice, vanilla, cinnamon, cloves, and whisk to combine.Add the carrots,the flour, baking powder, baking soda, salt, and stir until just combined, don't over mix..
- Optionally add the raisins stir to combine. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 45 minutes or until center is set and a toothpick inserted in the center comes out clean.Lat the cake cool completely.
- Frosting – To a large bowl add the cream cheese, butter, and beat with an electric mixer until fluffy, about 2 minutes. Add the confectioners' sugar, vanilla, salt, and beat until smooth and incorporated, about 2 minutes..
- Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula.keep in the fridge for about 1-2 hours..
So here's the deal with this cake: It's pretty much diet. By Health.com. "I made this as a birthday cake using a low-fat lemon cream-cheese frosting. It was quite a hit." Pumpkin Carrot Cupcakes with Cream Cheese Icing. Recipe by Christina Conte inspired by this Pineapple Carrot Cake. Are these pumpkin carrot cupcakes … healthy?
