Description
This moist and flavorful Pumpkin Carrot Cake combines the best of both worlds with the warmth of spices and the richness of cream cheese frosting. A perfect dessert for any occasion!
Ingredients
Scale
- For the Cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup grated carrots
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Prepare Wet Ingredients: In a large bowl, whisk together the grated carrots, pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool completely in the pan on a wire rack before frosting.
- Prepare Frosting: While the cake is cooling, make the frosting. In a medium bowl, beat together the cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and fluffy.
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Serve: Cut into squares and enjoy your delicious pumpkin carrot cake!
Notes
- For added texture, consider folding in nuts or raisins into the batter.
- This cake can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes