Recipe of Speedy Pumpkin Carrot Cake

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Pumpkin Carrot Cake. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Pumpkin Carrot Cake Recipe.

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

Ingredients of Pumpkin Carrot Cake

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

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..