Pumpkin Carrot Cake with Cream Cheese Frosting
Try this Pumpkin Carrot Cake with Cream Cheese Frosting recipe, or contribute your own.
Try this Pumpkin Carrot Cake with Cream Cheese Frosting recipe, or contribute your own.
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1 teaspoon pure vanilla extract
- 1/4 cup buttermilk
- 1 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 cups confectioners' sugar sifted
- 2 large eggs at room temperature
- for the cake:
- 1/4 cup light brown sugar packed
- 1/2 cup raisins optional
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup canola vegetable or coconut oil (i used melted coconut oil because i love the slight flavor it adds to the overall cake)
- 1/2 teaspoon all-spice
- 1 1/2 cups coarsely grated carrots
- 1/2 cup diced nuts optional (i used pistachios with great results)
- for the cream cheese frosting:
- 6 oz cream cheese very soft
- 1/4 cup unsalted butter very soft
- 1 tablespoon vanilla pure extract
- Carbohydrate 699.043844051749 g
- Cholesterol 1049.2435192264 mg
- Fat 236.05612837491 g
- Fiber 10.1922166992761 g
- Protein 49.6229387336491 g
- Saturated Fat 139.813426804719 g
- Serving Size 1 1 recipe (1457g)
- Sodium 3614.88463147624 mg
- Sugar 688.851627352473 g
- Trans Fat 23.6052704624654 g
- Calories 5013 calories
Step-by-step
- Preheat oven to 350 degrees (F).
- Generously grease a 9" springform pan; set aside.
- In a large bowl combine the eggs, granulated sugar, oil, pumpkin, brown sugar, buttermilk, vanilla, and spices; beat well to combine.
- Add the flour, baking powder, baking soda, and salt to the wet mixture; stir until just combined. Batter will be on the thicker side but resist the urge to over mix!
- Add in the carrots, raisins, and nuts; gently fold together until incorporated.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake cake for 42-50 minutes, or until the top is golden brown and set, and a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool for 20 minutes in the pan, then transfer it to a wire rack to cool completely.
- While the cake is cooling, make your frosting! In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes.
- Reduce the speed to low and gradually add the sifted confectioners' sugar.
- Once all of the sugar has been added beat on high-speed for 1-2 minutes.
- Once the cake has completely cooled, spread the frosting over the cake, decorate with additional nuts, if desired, then slice and serve!
- Store this cake in the fridge, covered, for up to 4 days.
My Cozy Kitchen Adventures: A Pumpkin Carrot Cake Story
The aroma of warm spices and sweet pumpkin fills my kitchen, a comforting scent that always reminds me of autumn evenings and family gatherings. Today, I'm sharing a recipe that's become a staple in my home – a deliciously moist Pumpkin Carrot Cake with a creamy, dreamy cream cheese frosting. It's a recipe born from a desire to create something special, something that would bring a little joy to our table and maybe even a warm smile to those I share it with.
Baking has always been my escape, a way to unwind and connect with myself. After a long day, nothing beats the therapeutic rhythm of mixing ingredients, the satisfying thud of a cake pan hitting the counter, and the anticipation of that first bite. This pumpkin carrot cake isn't just a dessert; it’s a testament to the simple pleasures, a taste of home, and a warm hug in edible form. The combination of spices—cinnamon, nutmeg, cloves, allspice—creates a symphony of flavors that dance on your tongue, perfectly complementing the sweetness of the pumpkin and carrots.
The secret to this cake’s irresistible texture? It's in the details. Using room-temperature eggs ensures a light and airy batter. Don't overmix the batter—a little bit of a rustic look is perfect! And let's not forget the cream cheese frosting, a cloud of sugary delight that perfectly balances the spiced cake. Each bite is a delightful dance of moist spice and creamy sweetness; it’s the perfect ending to any meal.
This recipe isn't just about the cake itself; it's about the memories it creates. I picture my family gathered around the kitchen table, sharing stories and laughter as we savor each slice. It's a dish that invites connection, a conversation starter, a shared experience. And while I love baking, I love it even more when my creations are cherished and savored by those I love.
Beyond the family table, this cake has found its way into other parts of my life. It’s been the star of potlucks, a delightful surprise for friends, and a symbol of comfort during challenging times. A simple gesture of baking and sharing something made with love can bring unexpected joy and connection. And believe me, this cake makes for a truly special gift to share with your loved ones.
So, whether you're a seasoned baker or a kitchen novice, I encourage you to give this recipe a try. Embrace the warmth, the spice, the sweetness, and the joy of creating something delicious from scratch. It’s a recipe that speaks to the heart, a testament to the power of simple ingredients, and a comforting reminder of the simple pleasures that life offers. It’s more than just a cake; it's a slice of happiness.
Let the aroma of this Pumpkin Carrot Cake fill your home, and let the delicious flavors create lasting memories for you and yours. And if you try it, don't forget to let me know how it turns out! I'd love to hear your baking adventures!
