Pumpkin Carrot Cake. Because of the cream cheese in the frosting. Super moist Pumpkin Carrot Cake is slathered in Cream Cheese Frosting! 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. Pumpkin Carrot Cake

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

Ingredients of Pumpkin Carrot Cake
  1. You need 2 of large eggs.
  2. Prepare 1 cup of pumpkin puree.
  3. You need 1 cup of grated carrot.
  4. Prepare 3/4 cup of granulated sugar.
  5. You need 1/2 cup of canola or vegetable oil.
  6. It’s 2 teaspoons of vanilla extract.
  7. Prepare 1 teaspoon of cinnamon.
  8. You need 1/4 teaspoon of ground cloves.
  9. It’s 1/2 teaspoon of ground nutmeg.
  10. You need 1/2 spoon of ground ginger.
  11. It’s 1 cup of all-purpose flour.
  12. You need 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. It’s 6 ounces of cream cheese, softened.
  18. You need half of stick unsalted butter, softened.
  19. You need 1 of confectioners' sugar.
  20. It’s 1/2 teaspoon of vanilla extract.
  21. Prepare 1/2 teaspoon of salt, or to taste.

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. 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. These pumpkin cakes are almost too impressive to eat. Moist, delicious pumpkin carrot cake with the creamiest cream cheese frosting. The perfect recipe for a tea-time treat and a definite crowd pleaser. Betty Crocker™ Super Moist™ carrot cake mix provide a flavorful addition to these pumpkin cupcakes topped with cream cheese frosting and pecans - perfect dessert for a crowd.