This incredibly moist and flavorful cake gives you the best of so many fall flavors. It screams Thanksgiving!
Pumpkin Carrot Cake
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 1/2 cup carrot, grated
- 1 cup pumpkin puree
- 3/4 cup walnuts, chopped
- 1/2 cup vegetable oil
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons baking soda
- 2 teaspoons cinnamon, plus extra for garnish
- 1 teaspoon baking powder
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- walnuts or pecans, optional, garnish
- 2 (8 oz.) packages cream cheese, room temperature
- 2 1/2 cups powdered sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- water, optional (to turn frosting into a thick glaze)
- Preheat oven to 350º F and line two 8-inch cake pans (or three, depending on how thick you want your cakes) with parchment paper.
- Combine flour, baking soda, cinnamon, baking powder, nutmeg, allspice and salt in a medium bowl and whisk together.
- In a separate bowl or mixer, beat together eggs, sugars, vegetable oil, pumpkin puree and vanilla extract until combined.
- Gradually mix the dry ingredients into the wet, but stir until only just incorporated. (Dough will be thick.)
- Fold in grated carrots and chopped walnuts, then evenly divide batter between cake pans.
- Place cake pans in oven and bake for 55-60 minutes, or until cakes are browned and toothpick inserted in center comes out clean.
- Remove cakes from oven and let cool 20 minutes before turning out on a wire rack to finish cooling.
- To make the frosting: beat together cream cheese and butter until smooth, then gradually add in powdered sugar until desired consistency and sweetness is reached. Note: add 1-2 tablespoons water to make frosting more of a thick glaze.
- Mix in vanilla extract and lemon juice, then, once cakes have cooled completely, frost (and stack) cakes.
- Garnish with cinnamon and pecans or walnuts, serve and enjoy!
Recipe credit: 12 tomatoes