Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pumpkin carrot cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

I've seen carrot pumpkin cakes floating around the internet in years past and thought now was my I'll tell you right now, adding that pumpkin to this carrot cake is one of the best decisions ever made. Super moist Pumpkin Carrot Cake is slathered in Cream Cheese Frosting! I love pumpkin cake and I love carrot cake.

Pumpkin Carrot Cake is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Pumpkin Carrot Cake is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pumpkin carrot cake using 21 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Carrot Cake:

1. Make ready 2 large eggs
2. Make ready 1 cup pumpkin puree
3. Take 1 cup grated carrot
4. Prepare 3/4 cup granulated sugar
5. Take 1/2 cup canola or vegetable oil
6. Make ready 2 teaspoons vanilla extract
7. Make ready 1 teaspoon cinnamon
8. Make ready 1/4 teaspoon ground cloves
9. Prepare 1/2 teaspoon ground nutmeg
10. Take 1/2 spoon ground ginger
11. Get 1 cup all-purpose flour
12. Take 1 teaspoon baking powder
13. Take 1/2 teaspoon baking soda
14. Get 1/2 teaspoon salt, or to taste
15. Prepare 1 cup raisins,
16. Prepare For Frosting:
17. Get 6 ounces cream cheese, softened
18. Prepare half stick unsalted butter, softened
19. Take 1 confectioners' sugar
20. Prepare 1/2 teaspoon vanilla extract
21. Get 1/2 teaspoon salt, or to taste

Insanely moist and flavorful Pumpkin Carrot Cake with Cream Cheese Frosting! Top with crushed pistachios for an extra pretty presentation! This scrumptious Pumpkin Carrot Cake with Cream Cheese Frosting is a delicious twist on a one of my. Betty Crocker™ Super Moist™ carrot cake mix provide a flavorful addition to these pumpkin cupcakes topped with cream cheese frosting and pecans - perfect dessert for a crowd.

Steps to make Pumpkin Carrot Cake:

1. Preheat oven to 350F.To a large bowl, add the eggs, pumpkin, sugars, oil, pumpkin pie spice, vanilla, cinnamon, cloves, and whisk to combine.Add the carrots,the flour, baking powder, baking soda, salt, and stir until just combined, don't over mix.
2. Optionally add the raisins stir to combine. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 45 minutes or until center is set and a toothpick inserted in the center comes out clean.Lat the cake cool completely
3. Frosting - To a large bowl add the cream cheese, butter, and beat with an electric mixer until fluffy, about 2 minutes. Add the confectioners' sugar, vanilla, salt, and beat until smooth and incorporated, about 2 minutes.
4. Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula.keep in the fridge for about 1-2 hours.

MORE+ LESS This isn't your average carrot cake recipe. It's loaded with pumpkin, maple, and pumpkin pie spice for the greatest flavor combination in history. Since I'm a total sucker for all things maple, I included it in. Moist, delicious pumpkin carrot cake with the creamiest cream cheese frosting. The perfect recipe for a tea-time treat and a definite crowd pleaser.

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