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.
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
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Preheat oven to 350° F.
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Grease two 9-inch cake pans or line them with parchment paper.
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Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
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In a separate bowl, beat together the eggs, pumpkin puree, granulated sugar, brown sugar, vegetable oil and vanilla extract.
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Gradually combine the dry mixture into the wet mixture.
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Fold in the carrots and chopped nuts. Pour equal amount into each of the cake pans.
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Bake until an inserted toothpick comes out clean, about 50-60 minutes.
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Let cool inside the pans for 15-20 minutes, then place on wire racks to cool completely.
Frosting
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Beat the cream cheese and butter until light and fluffy, about 4-5 minutes.
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Beat in the vanilla extract and whip until smooth.
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Gradually add the powdered sugar and continue to whip with a mixer on high for a few minutes.
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If the consistency is not to your liking, try adding more powdered sugar.
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Sprinkle cinnamon on top (optional).