Pumpkin Carrot Cake Recipe ๐๐ฅ
Overview:
Prepare to indulge in the delightful combination of pumpkin and carrot with this moist and flavorful Pumpkin Carrot Cake recipe! Perfect for dessert or any potluck occasion, this cake is a true crowd-pleaser. With a creamy cream cheese frosting that perfectly complements the warm spices of cinnamon and nutmeg, every bite of this cake is a heavenly experience. Plus, it’s easy to make in under 2 hours!
Nutritional Information (per serving):
- Calories: 728
- Fat Content: 34.7g
- Saturated Fat Content: 13.7g
- Cholesterol Content: 97.1mg
- Sodium Content: 628.6mg
- Carbohydrate Content: 99.2g
- Fiber Content: 3.5g
- Sugar Content: 75.7g
- Protein Content: 9.4g
Recipe Yield:
- Servings: 12
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking soda | 2 tsp |
| Ground cinnamon | 2 tsp |
| Salt | 1/2 tsp |
| Milk | 3/4 cup |
| Lemon juice | 1 1/2 tbsp |
| Eggs | 3 |
| Canned pumpkin | 1 can (15 oz) |
| Sugar | 1 1/4 cups |
| Brown sugar | 1 1/2 cups |
| Crushed pineapple | 1 can (8 oz) |
| Carrot | 1 |
| Flaked coconut | 1 cup |
| Cream cheese | 1 package (8 oz) |
| Butter | 1/2 cup |
| Powdered sugar | 1 lb |
| Vanilla extract | 1 tsp |
| Orange zest | 1 tsp |
Instructions:
1. Cream Cheese Frosting:
- In a large mixing bowl, combine cream cheese, butter, and powdered sugar.
- Using an electric mixer, beat until fluffy and well combined.
- Add vanilla extract and orange zest, beat until smooth and creamy. Set aside.
2. Cake Batter:
- Preheat your oven to 350ยฐF (175ยฐC).
- Grease two 9-inch round baking pans.
- In a mixing bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt until well combined.
- In a separate measuring cup, combine milk and lemon juice, stirring until slightly curdled.
- In a large mixing bowl, beat eggs, canned pumpkin, granulated sugar, brown sugar, and vegetable oil until smooth.
- Mix in crushed pineapple and grated carrot.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in flaked coconut and 1 cup of chopped nuts until evenly distributed.
3. Baking:
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 15 minutes before transferring them to a wire rack to cool completely.
4. Assembling:
- Once the cakes are completely cooled, carefully remove them from the pans.
- Place one cake layer onto a serving plate or cake stand.
- Spread a layer of cream cheese frosting over the top of the cake layer.
- Place the second cake layer on top and spread frosting over the top and sides of the cake.
- Garnish with remaining chopped nuts for added texture and flavor.
5. Serving and Storage:
- Serve slices of the Pumpkin Carrot Cake and enjoy the delicious combination of flavors!
- Store any leftover cake in the refrigerator for freshness.
Enjoy this delightful Pumpkin Carrot Cake with friends and family at your next gathering, or simply indulge in a slice whenever you crave a sweet treat. With its moist texture, warm spices, and creamy frosting, this cake is sure to become a favorite in your dessert repertoire!
