Pumpkin Carrot Cake with Cream Cheese Frosting

It’s hard to deny a perfect piece of cake. If you don’t have a dessert already lined up for Easter, this recipe is insanely delicious. With a moist and flavorful texture, you might be surprised this cake is made with PUMPKIN! Who’s not to love a cake with both PUMPKIN and CARROT topped with my favorite— cream cheese frosting? It’s a win.

For those of you who use pumpkin only for the fall, please stand aside. This recipe will fit the bill, and it can also be used as an optional spring and fall treat. Let’s forget classifying pumpkin for the fall. Afterall, it’s not a stand alone ingredient only called for around September. Believe me, pumpkin should be used for recipes all-year-long.

Listen, when it comes to carrot cake, my overall appreciation was greatly increased with the addition of pumpkin. The best part of this recipe is all the ingredients are simply mixed in one bowl. Try this intensely delicious cake and let me know your thoughts. Is your vote to make it a regular fall or spring addition to your celebrations?

Pumpkin Carrot Cake

Ingredients:

• 2 large eggs, room temperature

• 3/4 cup granulated sugar

• 1/2 cup canola, vegetable, or coconut oil

• 1/2 cup pumpkin puree (not filling)

• 1/4 cup light brown sugar, packed well

• 1/4 cup buttermilk

• 1 teaspoon pure vanilla extract

• 2 teaspoons ground cinnamon

• 1 teaspoon pumpkin pie spice

• 1/2 teaspoon ground cloves

• 1/2 teaspoon all-spice

• 1/2 teaspoon ground nutmeg

• 1 1/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 1/2 cups coarsely grated carrots

• 1/2 cup raisins, optional

• 1/2 cup diced nuts, optional (I recommend using pistachios)

Cream Cheese Frosting:

• 6 oz cream cheese, VERY soft

• 1/4 cup unsalted butter, VERY soft

• 1 tablespoon vanilla pure extract

• 2 cups confectioners' sugar, sifted

While your cake is cooling, make the frosting!

1. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; roughly 2 minutes. Reduce the speed to low while gradually adding the sifted confectioners' sugar. After all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cake is cooled, spread the frosting over the cake, decorate with your choice of nuts, if desired, then it is ready to serve! For best results, store the cake in the fridge, covered, for up to 4 days. Enjoy!