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pumpkin cake

Pumpkin Carrot Cake

October 5, 2019 by Good Living Guide. This post may contain affiliate links. Leave a Comment

If you can’t get enough of classic fall flavors, indulge them all with this spicy, nutty Pumpkin Carrot Cake.

Nestled under cream cheese frosting, this moist, rich cake keeps everything you love about carrot cake while adding a seasonal touch that makes it perfect for fall.

Pumpkin Carrot Cake

Enjoy Your Favorite Flavors with Pumpkin Carrot Cake

Most of us think of carrot cake as a spring cake. It’s traditional for Easter and other spring holidays. That might make you hesitant to make it when the weather turns cooler.

Now, you don’t have to hold back. You can make carrot cake that fits into fall with the addition of creamy pumpkin and seasonal spices.

Pumpkin Carrot Cake Is a Holiday Star

You love all the holiday classics, but you want something a little different. If you want a break from pumpkin pie, pumpkin bread and pumpkin muffins, you need this rich, delectable Pumpkin Carrot Cake.

Tips for Making Pumpkin Carrot Cake

  • You need pumpkin puree for this recipe. Don’t use pumpkin pie filling, which contains additional ingredients. You can make your own from a fresh pumpkin, but be sure to select small, so-called sugar pumpkins.
  • Don’t use low-fat or nonfat cream cheese for the frosting. You won’t get smooth, creamy results.
  • Instead of using premade pumpkin pie spice, try mixing up your own.

What to Serve with Pumpkin Carrot Cake

Serve this Pumpkin Carrot Cake for breakfast or after dinner with a creamy cup of Cinnamon Coffee.

More Recipes You’ll Love

  • Pumpkin Pudding Cookies – velvety cookies that melt in your mouth
  • Pumpkin Oatmeal Chocolate Chip Cookies – rich, hearty cookies that smell amazing while they’re cooking
  • Crème de Menthe Brownies – three layers of rich, boozy indulgence
  • Pumpkin Cake Roll – classic treat with a crunchy shell and a creamy, luscious center
  • Pumpkin Bread Cheesecake – fluffy cheesecake on top of a pumpkin bread crust
Pumpkin Carrot Cake
Print

Pumpkin Carrot Cake

Nestled under cream cheese frosting, this moist, rich cake keeps everything you love about carrot cake while adding a seasonal touch that makes it perfect for fall.

Course Dessert
Author Good Living Guide

Ingredients

Cake

  • 2 cups all-purpose flower
  • 3 tsp pumpkin pie spice
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1 ¼ cups pumpkin puree
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 ½ cups grated carrots 3 med carrots
  • 1 cup chopped pecans or walnuts

Frosting

  • 2 (8oz) packages cream cheese blocks full fat
  • 2 sticks butter softened
  • 1 tbsp vanilla extract
  • 2 cups powdered sugar
  • cinnamon optional

Instructions

Cake

  1. Preheat oven to 350° F.
  2. Grease two 9-inch cake pans or line them with parchment paper.
  3. Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  4. In a separate bowl, beat together the eggs, pumpkin puree, granulated sugar, brown sugar, vegetable oil and vanilla extract.
  5. Gradually combine the dry mixture into the wet mixture.
  6. Fold in the carrots and chopped nuts. Pour equal amount into each of the cake pans.
  7. Bake until an inserted toothpick comes out clean, about 50-60 minutes.
  8. Let cool inside the pans for 15-20 minutes, then place on wire racks to cool completely.

Frosting

  1. Beat the cream cheese and butter until light and fluffy, about 4-5 minutes.

  2. Beat in the vanilla extract and whip until smooth.

  3. Gradually add the powdered sugar and continue to whip with a mixer on high for a few minutes.

  4. If the consistency is not to your liking, try adding more powdered sugar.

  5. Sprinkle cinnamon on top (optional).

Pumpkin Carrot Cake

Pumpkin Cake Roll

September 26, 2019 by Good Living Guide. This post may contain affiliate links. 3 Comments

Retro recipes are all the rage lately, and the best part of that trend is the return of the venerable cake roll. This Pumpkin Cake Roll lets you enjoy this classic treat with a crunchy shell and a creamy, luscious center.

Pumpkin Cake Roll

What’s Special About This Pumpkin Cake Roll?

This cake roll combines cream cheese, vanilla, walnuts and traditional pumpkin pie spices. It tastes rich and delectable without being overly sweet.

In short, it tastes as lovely as it looks.

Yes, You Can Make This Pumpkin Cake Roll

Have you shied away from making cake rolls, jelly rolls and Swiss rolls? This recipe shows you there’s nothing to fear. Yes, you can create this bakery-perfect confection.

Tips for Making a Pumpkin Cake Roll

  • Getting the cake to roll without cracking can be a little tricky. Some baking experts suggest using parchment paper during baking. Don’t get overly anxious about this. Even professional bakers produce cake rolls with a crack or two.
  • This recipe uses plain, canned pumpkin. Canned pumpkin pie filling has spices added to it. If you use it, just omit the spices.
  • How do you soften cream cheese? There are several ways.

What to Serve with Pumpkin Cake Roll

This Pumpkin Cake Roll will be the star of any holiday gathering, but you don’t have to wait for a special occasion to bake it.

To make it special, pair it with a fall-flavored beverage. This warm cranberry, apple and bourbon toddy is a perfect match for your Pumpkin Cake Roll.

More Recipes You’ll Love

  • Pumpkin Pudding Cookies – velvety cookies that melt in your mouth
  • Crème de Menthe Brownies – three layers of rich, boozy indulgence
  • Pumpkin Oatmeal Chocolate Chip Cookies – rich, hearty cookies that smell amazing while they’re cooking
  • Copycat Starbucks Banana Walnut Bread – super moist and tender and the walnuts add the perfect crunch!
  • Pumpkin Spice Monkey Bread – with a cream cheese and caramel sauce will warm your belly this winter!
Pumpkin Cake Roll
5 from 1 vote
Print

Pumpkin Cake Roll

This Pumpkin Cake Roll is a classic treat with a crunchy shell and a creamy, luscious center. It's rich and delectable without being overly sweet.

Course Dessert
Cuisine American
Author Good Living Guide

Ingredients

Cake

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 tsp lemon juice
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup chopped walnuts

Filling

  • 1 cup powdered sugar
  • 1 6 oz pkg cream cheese softened
  • 4 tbsp butter softened
  • 1/2 tsp vanilla

Instructions

Cake

  1. Beat eggs at high speed for 5 minutes. Gradually add sugar.

  2. Stir in pumpkin and lemon juice. Set aside.

  3. Stir together flour, baking powder, salt, ginger, cinnamon and nutmeg.

  4. Fold into the pumpkin mixture.

  5. Spread into greased and floured pan (10x15x1).

  6. Top with chopped walnuts.

  7. Bake at 375° for 15 minutes.

  8. Turn onto towel dusted with powdered sugar.

  9. Starting at the narrow end, roll towel and cake together.

  10. When cool, unroll and fill with filling.

  11. Roll up again and refrigerate.

Filling

  1. Beat until smooth.

Pumpkin Cake Roll

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