Recipe: Tasty Pumpkin Carrot Cake

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 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. You can cook Pumpkin Carrot Cake using 21 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pumpkin Carrot Cake

1. It's 2 of large eggs.
2. It's 1 cup of pumpkin puree.
3. You need 1 cup of grated carrot.
4. You need 3/4 cup of granulated sugar.
5. Prepare 1/2 cup of canola or vegetable oil.
6. It's 2 teaspoons of vanilla extract.
7. You need 1 teaspoon of cinnamon.
8. You need 1/4 teaspoon of ground cloves.
9. It's 1/2 teaspoon of ground nutmeg.
10. Prepare 1/2 spoon of ground ginger.
11. It's 1 cup of all-purpose flour.
12. It's 1 teaspoon of baking powder.
13. You need 1/2 teaspoon of baking soda.
14. You need 1/2 teaspoon of salt, or to taste.
15. You need 1 cup of raisins,.
16. You need of For Frosting:.
17. You need 6 ounces of cream cheese, softened.
18. Prepare half of stick unsalted butter, softened.
19. It's 1 of confectioners' sugar.
20. You need 1/2 teaspoon of vanilla extract.
21. You need 1/2 teaspoon of salt, or to taste.

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. This isn't your average carrot cake recipe. It's loaded with pumpkin, maple, and pumpkin pie spice for the greatest flavor combination in history.

Pumpkin Carrot Cake instructions

1. 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..
2. 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.
3. 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..
4. 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..

Since I'm a total sucker for all things maple, I included it in. Moist, delicious pumpkin carrot cake with the creamiest cream cheese frosting. The perfect recipe for a tea-time treat and a definite crowd pleaser. Are these pumpkin carrot cupcakes … healthy? Like most of my cake recipes, these gluten free pumpkin carrot cupcakes are made in one bowl.