The Best Pumpkin Carrot Cake with Cream Cheese Frosting
User Reviews
4.3
150 reviews
Good
The Best Pumpkin Carrot Cake with Cream Cheese Frosting
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A marriage of pumpkin cake and carrot cake into one soft, moist, tender, and amazing cake!! The tangy cream cheese frosting is truly the icing on this easy cake!!
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Ingredients
Cake
- 2 large eggs
- 1 cup pumpkin puree (use the remainder in these recipes
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- ½ cup canola or vegetable oil
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 cup grated carrots loosely packed (grate yourself using the coarsest blade of a box grater; don’t use pre-packaged convenience bags of carrots)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 cup raisins optional (or 1 cup chopped nuts, or 1/2 cup raisins and 1/2 cup chopped nuts)
Frosting
- 6 ounces cream cheese softened (lite okay)
- ¼ cup unsalted butter, softened
- 1 ½ cups confectioners’ sugar sifted
- ½ teaspoon vanilla extract
- ½ teaspoon salt or to taste
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Instructions
Cake:
- Preheat oven to 350F. Spray a 9-inch springform pan with floured cooking spray or grease and flour the pan; set aside. Don’t use a regular 9-inch round cake pan because it’s not deep enough and the cake will overflow.
- To a large bowl, add the eggs, pumpkin, sugars, oil, pumpkin pie spice, vanilla, cinnamon, cloves, and whisk to combine.
- Add the carrots and stir to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
- Optionally add the raisins and/or nuts and 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 or with a few moist crumbs, no batter. In the last 10 minutes, loosely drape a sheet of foil over the top of the springform pan to prevent the top from becoming overly browned.
Frosting:
- To a large bowl (or to the bowl of a stand mixer using the paddle attachment) add the cream cheese, butter, and beat with an electric mixer on high-speedy 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 or knife. Unlatch springform pan, slice, and serve.
Notes
- Baking Tip: Place springform pan on a baking sheet while cake bakes as ‘insurance’ against pesky leaky springform pans. Although this is a thick batter and not prone to leaking, better safe than sorry. Allow cake to cool completely in pan on a wire rack before frosting it so the frosting doesn’t melt.
- Storage: Cake will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing cream cheese frosting at room temp, but if you’re not store in the fridge noting cake will be more prone to drying out in the fridge.
- Adapted from Easy Pumpkin Spice Cake with Cream Cheese Frosting and Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting.
Nutrition Information
Show Details
Serving
1
Calories
529kcal
(26%)
Carbohydrates
78g
(26%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
15g
Cholesterol
69mg
(23%)
Sodium
508mg
(21%)
Fiber
3g
(12%)
Sugar
59g
(118%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 529kcal | 26% |
| Carbohydrates | 78g | 26% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 69mg | 23% |
| Sodium | 508mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 59g | 118% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
150 reviews
Good
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