The Best Pumpkin Carrot Cake with Cream Cheese Frosting

• Produce

  • 1 cup Carrots
  • 1 cup Pumpkin puree
  • 1 cup Raisins

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar, light packed
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1 1/2 cups Confectioners' sugar
  • 3/4 cup Granulated sugar
  • 1 tbsp Pumpkin pie spice
  • 1 tsp Salt
  • 2 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Canola or vegetable oil

• Dairy

  • 6 oz Cream cheese

• Other

  • 1/4 cup (half of 1 stick unsalted butter, softened

Found on averiecooks.com

Description

Ingredients

• 2 large eggs
• 1 cup pumpkin puree (use the remainder in these recipes)
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup canola or vegetable oil
• 1 tablespoon pumpkin pie spice
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 cup grated carrots, loosely packed (grate yourself using the coarsest blade of a box grater; dont use pre-packaged convenience bags of carrots)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt, or to taste
• 1 cup raisins, optional (or 1 cup chopped nuts, or 1/2 cup raisins and 1/2 cup chopped nuts)
• 6 ounces cream cheese, softened (lite okay)
• 1/4 cup (half of 1 stick) unsalted butter, softened
• 1 1/2 cups confectioners sugar, sifted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt, or to taste

Directions

•  Cake - Preheat oven to 350F. Spray a 9-inch springform pan with floured cooking spray or grease and flour the pan; set aside. Dont use a regular 9-inch round cake pan because its not deep enough and the cake will overflow. To a large bowl, add the eggs, pumpkin, sugars, oil, pumpkin pie spice, vanilla, cinnamon, cloves, and whisk to combine. Add the carrots and stir to combine. Add the flour, baking powder, baking soda, salt, and stir until just combined, dont overmix. Optionally add the raisins and/or nuts and 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 or with a few moist crumbs, no batter. In the last 10 minutes, loosely drape a sheet of foil over the top of the springform pan to prevent the top from becoming overly browned. Tip - Place springform pan on a baking sheet while cake bakes as insurance against pesky leaky springform pans. Although this is a thick batter and not prone to leaking, better safe than sorry. Allow cake to cool completely in pan on a wire rack before frosting it so the frosting doesnt melt. Frosting - To a large bowl (or to the bowl of a stand mixer using the paddle attachment) add the cream cheese, butter, and beat with an electric mixer on high-speedy until fluffy, about 2 minutes. Add the confectioners sugar, vanilla, salt, and beat until smooth and incorporated, about 2 minutes. Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife. Unlatch springform pan, slice, and serve. Cake will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. Im comfortable storing cream cheese frosting at room temp, but if youre not store in the fridge noting cake will be more prone to drying out in the fridge. Adapted from Easy Pumpkin Spice Cake with Cream Cheese Frosting and Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting