How to Cook Perfect Pumpkin Carrot Cake

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you a way to make a special 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 smell and look delicious.

Pumpkin Carrot Cake Recipe. I've seen carrot pumpkin cakes floating around the internet in years past and thought now was my I'll tell you right now, adding that pumpkin to this carrot cake is one of the best decisions ever made. Super moist Pumpkin Carrot Cake is slathered in Cream Cheese Frosting!

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

Ingredients of Pumpkin Carrot Cake

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

MORE+ LESS Insanely moist and flavorful Pumpkin Carrot Cake with Cream Cheese Frosting!Top with crushed pistachios for an extra pretty presentation!By Health.com. "I made this as a birthday cake using a low-fat lemon cream-cheese frosting.It was quite a hit." 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 step by step

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..

I married two of my favorite cakes into one super soft, moist, and tender cake that's topped with tangy cream cheese frosting.It's one of the best cakes I've.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.

One of the reasons why carrot cake is so popular is because of its moist, tender texture.But I wondered what would happen if you added pumpkin to carrot cake?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.