Pumpkin Carrot Cake

2
Sherry Watson

By
@sherryew53

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
12 servings
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 2 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 2 tsp
    cinnamon
  • 1/2 tsp
    clove, ground
  • 1 tsp
    ground ginger
  • 1/2 tsp
    salt
  • 3/4 c
    milk
  • 1 1/2 Tbsp
    lemon juice
  • 3 large
    eggs
  • 1 1/4 c
    pure pumpkin
  • 1 1/2 c
    sugar
  • 1/2 c
    packed brown sugar
  • 1/2 c
    vegetable oil
  • 1 can(s)
    (8oz.) crushed pineapple, drained, liquid reserved
  • 1 c
    grated carrots (about 3 medium carrots
  • 1 c
    raisins
  • 1 1/4 c
    chopped nuts, i used walnuts
  • CREAM CHEESE ICING TO FOLLOW

How to Make Pumpkin Carrot Cake

Step-by-Step

  1. Preheat 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).
  2. Combine the first 6 ingredients, in a small bowl. Combine milk and lemon juice and let sit for a few minutes (the liquid will curdle).
  3. Beat 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.
  4. Bake cake for 40-45 minutes or until a toothpick comes out clean. For 9x15 pan 45-50 minutes or until toothpick comes out clean.
  5. Frost with cream cheese icing between layers, top and sides.
    Cream cheese icing to follow.
  6. Cream 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

Printable Recipe Card

About Pumpkin Carrot Cake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Canadian



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