Pumpkin Carrot Cake

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This Pumpkin Carrot Cake is a delicious blend of pumpkin and carrot flavors for a moist and flavorful cake. Full of pumpkin spice flavor and topped with a creamy cream cheese frosting, it's the perfect fall dessert.

Prep Time15

Cook Time35

Cooling and Frosting Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 109kcal

Author: Raquel Pineira

Equipment

large mixing bowl
medium mixing bowl
13 x 9" baking pan
Wire Rack

Ingredients

2 cups all-purpose flour
1 easpoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup canned pumpkin puree
1 cup grated carrots 2- 3 carrots
3/4 cup vegetable oil
1 cup granulated sugar
1 cup brown sugar
3 large eggs
1 tsp vanilla extract
1 16 oz Betty Crocker Rich and Creamy Cream Cheese Frosting
24 Carrot Sugar Toppers

Instructions

Preheat your oven to 350°F (180°C) and grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and ginger
In a separate bowl, mix together the pumpkin puree, grated carrots, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool before frosting.

Notes

Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. Overbaking can result in a dry cake.

Cool Completely: Allow the cake to cool on a wire rack before frosting. Frosting a warm cake can cause the fluffy cream cheese frosting to melt and slide off.
Store in an Airtight container: Store in the refrigerator.

Nutrition