Pumpkin Carrot Cake with Cream Cheese Frosting
Carrots were originally purple and white, not orange!
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Pumpkin Carrot Cake with Cream Cheese Frosting
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
-
In a large bowl, combine the pumpkin puree, grated carrots, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
-
In a separate bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
-
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
-
Pour the batter into the prepared cake pan and smooth the top with a spatula.
-
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
-
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
-
In the meantime, prepare the cream cheese frosting by beating together the softened cream cheese, powdered sugar, and heavy cream until smooth and creamy.
-
Once the cake has cooled, spread the cream cheese frosting evenly over the top.
-
Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
