Pumpkin Carrot Cake
Moist spiced carrot cake with pumpkin purée for a fall twist and topped with tangy cream cheese frosting.
Servings: 16
Ingredients
For the Cake
- 2 carrots medium-sized
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup neutral oil
- 1/3 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs room temperature
- 1/2 tsp vanilla extract
- 1/2 cup pumpkin purée
For Cream Cheese Frosting
- 1/2 cup heavy cream
- 8 oz cream cheese softened
- 4 tbsp powdered sugar
- 1/2 tsp vanilla bean paste
Instructions
Make the Cake
- Preheat the oven to 350 F. Grease and line an 8x8 pan with parchment paper.
- Mix the dry ingredients: In a large bowl, combine the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Mix the wet ingredients: In a separate bowl, whisk together the neutral oil, white sugar, brown sugar, eggs, vanilla extract, and pumpkin purée. Carefully fold the dry ingredients into the wet ingredients in 2 parts. Fold until just combined, being careful not to overmix.
- Grate and fold the grated carrots into the batter. Pour the batter into the lined pan and bake for 20-25 minutes. A toothpick inserted into the cake should come out clean.
- Allow the cake to cool down completely before cutting it into four squares to make four cake boxes, or cut the slices to your preference.
Make the Cream Cheese Frosting
- Whisk the heavy cream until soft peaks form. In a separate bowl, whisk the softened cream cheese, powdered sugar, and vanilla extract. Fold the heavy cream into the cream cheese mixture and continue whisking until it has been incorporated.