Pumpkin Carrot Cake with Cream Cheese Frosting
User Reviews
4.9
36 reviews
Excellent
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Prep Time
10 mins
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Cook Time
50 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
8 slices of cake
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Course
Dessert
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Cuisine
International
Pumpkin Carrot Cake with Cream Cheese Frosting
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My favorite carrot cake - made with pumpkin! After one bite you'll want to add pumpkin to your carrot cake recipe every time. Silky cream cheese frosting and chopped pistachios finish off this delicious cake!
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Ingredients
For the Cake:
- 2 egg large, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup canola oil or vegetable oil or coconut oil (I used melted coconut oil because I love the slight flavor it adds to the overall cake
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1/4 cup light brown sugar packed
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract pure
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cloves ground
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups carrot coarsely grated
- 1/2 cup raisins optional
- 1/2 cup nuts diced, optional; I used pistachios with great results
For the Cream Cheese Frosting:
- 6 oz cream cheese very soft
- 1/4 cup butter unsalted, very soft
- 1 tablespoon vanilla extract pure
- 2 cups confectioners' sugar sifted
Instructions
- Preheat oven to 350 degrees (F). Generously grease a 9" springform pan; set aside.
- In a large bowl combine the eggs, granulated sugar, oil, pumpkin, brown sugar, buttermilk, vanilla, and spices; beat well to combine. Add the flour, baking powder, baking soda, and salt to the wet mixture; stir until just combined. Batter will be on the thicker side but resist the urge to over mix! Add in the carrots, raisins, and nuts; gently fold together until incorporated.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake cake for 42-50 minutes, or until the top is golden brown and set, and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 20 minutes in the pan, then transfer it to a wire rack to cool completely.
While the cake is cooling, make your frosting!
- In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cake has completely cooled, spread the frosting over the cake, decorate with additional nuts, if desired, then slice and serve! Store this cake in the fridge, covered, for up to 4 days. Not that I think it'll last that long ;)
Notes
- This recipe is exerted, with permission, from Averie Sunshine's cookbook: Cooking with Pumpkin (Recipes that go beyond the pie). The recipe is written in my own words. This post is not being compensated in any way or form, and all words and opinions are, as always, my own.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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