pumpkin carrot cake
I love pumpkin pie made from fresh pumpkins and carrot cake. In the fall I buy about 4 large pumpkins, cook them and freeze the pumpkin puree. Carrot cake is also one of my favourite cakes. I wanted a carrot cake or a pumpkin pie but, wouldn't make both. So I figured there must be a recipe somewhere combining my 2 favourite things. This Pumpkin Carrot Cake was unbelievably tasty, moist and in my opinion way better than just a carrot cake. I made as a layer cake with cream cheese icing with pineapple juice. I will add a picture when I make it again.
prep time
30 Min
cook time
45 Min
method
Bake
yield
12 servings
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon clove, ground
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 1/2 tablespoons lemon juice
- 3 large eggs
- 1 1/4 cups pure pumpkin
- 1 1/2 cups sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 can (8oz.) crushed pineapple, drained, liquid reserved
- 1 cup grated carrots (about 3 medium carrots
- 1 cup raisins
- 1 1/4 cups chopped nuts, i used walnuts
- CREAM CHEESE ICING TO FOLLOW
How To Make pumpkin carrot cake
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Step 1Preheat the oven to 350 F. Grease and flour two 9" round cake pans or (one 9x15 if you want smaller pieces like a single layer).
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Step 2Combine the first 6 ingredients, in a small bowl. Combine milk and lemon juice and let sit for a few minutes (the liquid will curdle).
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Step 3Beat the eggs, pumpkin, granulated sugar, brown sugar, vegetable oil, carrots, and milk mixture in a large mixer bowl,and mix well. Gradually add the the flour mixture and beat until well combined. Stir in raisins and nuts ( either walnuts or pecans). Pour the batter into the prepared pans for layer cake or 9x15 pan.
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Step 4Bake cake for 40-45 minutes or until a toothpick comes out clean. For 9x15 pan 45-50 minutes or until toothpick comes out clean.
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Step 5Frost with cream cheese icing between layers, top and sides. Cream cheese icing to follow.
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Step 6Cream Cheese Icing 1 package of cream cheese 1/3 cup butter 3 1/2 cups icing sugar Mix in a mixing bowl until fluffy Add: 1 tbsp. reserved pineapple juice or more if needed
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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