Pumpkin Carrot Cake
I had leftover pumpkin puree from cookie recipes,i found this recipe in a blog called " bakery by nature." original recipe has shortening nuts and brown sugar.I did't use them.(I didn't have them :D ) feel free to use them though
Pumpkin Carrot Cake
I had leftover pumpkin puree from cookie recipes,i found this recipe in a blog called " bakery by nature." original recipe has shortening nuts and brown sugar.I did't use them.(I didn't have them :D ) feel free to use them though
Cooking Instructions
- 1
Preheat oven to 350F.To a large bowl, add the eggs, pumpkin, sugars, oil, pumpkin pie spice, vanilla, cinnamon, cloves, and whisk to combine.Add the carrots,the flour, baking powder, baking soda, salt, and stir until just combined, don't over mix.
- 2
Optionally add the raisins stir to combine. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 45 minutes or until center is set and a toothpick inserted in the center comes out clean.Lat the cake cool completely
- 3
Frosting - To a large bowl add the cream cheese, butter, and beat with an electric mixer until fluffy, about 2 minutes. Add the confectioners' sugar, vanilla, salt, and beat until smooth and incorporated, about 2 minutes.
- 4
Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula.keep in the fridge for about 1-2 hours.
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