Easy The Best Pumpkin Carrot Cake

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Pumpkin Carrot Cake. 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. I love pumpkin cake and I love carrot cake. It's one of the best cakes I've.

Pumpkin Carrot Cake This incredibly moist and flavorful cake gives you the best of so many fall flavors. You can thank me now or thank me later, but I am about to get you. It was quite a hit." This isn't your average carrot cake recipe. You can have Pumpkin Carrot Cake using 21 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pumpkin Carrot Cake

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

It's loaded with pumpkin, maple, and pumpkin pie spice for the greatest flavor combination in history. Since I'm a total sucker for all things maple, I included it in. The perfect recipe for a tea-time treat and a definite crowd pleaser. Are these pumpkin carrot cupcakes … healthy?

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..

Looking for a delicious dessert using Betty Crocker™ Super Moist™ carrot cake mix? Top with crushed pistachios for an extra pretty presentation! Pumpkin Carrot Cupcakes with Cream Cheese Icing. Recipe by Christina Conte inspired by this Pineapple Carrot Cake. This delicious carrot cake is packed with grated carrots, made moist with yogurt and scented sweetly with brown sugar and pumpkin pie spice.