Pumpkin Carrot Cake
Serves 1220 mins prep45 mins cook
This Pumpkin Carrot Cake is perfect for Thanksgiving, loaded with pineapple, nuts, and carrot flavor, making it exceptionally moist. The cake features a blend of spices and is topped with a creamy frosting made from cream cheese and butter. It's a delightful dessert that will surely please everyone at the table!
0 servings
What you need
Instructions
1: Preheat oven to 350°F. Spray a 9” cake pan with baking spray and set aside. 2: In a bowl, combine eggs, sugar, oil, pumpkin purée, brown sugar, buttermilk, vanilla, and all spices. Beat until combined. 3: Add flour, baking powder, baking soda, and salt to wet ingredients, stirring until just incorporated. 4: Gently fold in carrots, raisins, and pecans. Pour batter into the prepared pan. 5: Bake for 42-45 minutes, or until the top is browned and a toothpick comes out clean. 6: Let the cake sit in the pan for 20-30 minutes before transferring it to a wire rack to cool. 7: To make the frosting, beat cream cheese, butter, and vanilla until smooth. Then slowly add in the sifted powdered sugar and continue beating until combined. 8: Spread the frosting on the cooled cake and top with additional nuts. Enjoy!View original recipe