Pumpkin Carrot Cake With Cream Cheese Frosting Recipe
Here is a pumpkin carrot cake recipe that is full of flavor and texture.
3/4 cups canola oil, plus extra for the pans
3 cups all purpose flour, plus extra for the pans
1 Tablespoon pumpkin pie spice
1 teaspoon cinnamon to dust the top of the cake
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon soda
3 large eggs
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 (540ml) can pure pumpkin puree
1/4 cup whole milk
2 teaspoons pure vanilla extract
2 fresh medium carrots, finely grated (about 1 cup)
1 cup pecans, finely chopped *optional Plus 3 halves to garnish the top of the cake
(2) 8 ounce packages of cream cheese, room temperature
1/2 cup unsalted butter, room temperature
6 cups confectioners' sugar
1 teaspoon vanilla extract
Heat oven to 350F.
Lightly oil two 8 inch round cake pans, then dust with flour.
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, salt and baking soda.
In a medium bowl, whisk together the eggs, oil, sugars, pumpkin, milk and vanilla.
Add the egg-oil mixture to the flour mixture, mixing until fully incorporated. Mix in the carrots and pecans.
Transfer the batter to the prepared pans and bake until a wooden pick inserted in the cake comes out clean, 40 to 50 minutes.
Let the cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
The Cream Cheese Frosting
Mix cream cheese and butter until creamy and light.
Mix in confectioners' sugar one cup at a time. You can add more or less to get your desired consistency.
Mix in vanilla
Put one layer of the pumpkin carrot cake onto a dish plate and spread some of the cream cheese frosting on.
Put the second layer of cake on top and frost the sides and top.
Dust the cake with a light sprinkling of cinnamon.
Garnish with a few pecans.