Pumpkin Carrot Cake
If you love carrot cake you need to try this recipe for Pumpkin Carrot Cake. This layered cake recipe is made from layers of moist carrot and pumpkin cake filled with warm spices and topped with a fluffy brown sugar cream cheese frosting.
Servings: 16 slices
Calories: 732kcal
Equipment
- 3x 22cm (9-inch) cake pans
Ingredients
Pumpkin Carrot Cake
- 400 ml sunflower oil
- 300 grams muscovado sugar
- 150 grams light brown sugar
- 5 extra-large eggs
- 450 grams self-raising flour
- 1 tsp salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 2 teaspoon vanilla extract
- 200 grams pumpkin purée
- 450 grams carrots, grated
- 100 grams walnuts, chopped
Brown Sugar Cream Cheese Frosting
- 100 grams unsalted butter
- 80 grams muscovado sugar
- 500 grams icing sugar
- 250 grams cream cheese
Instructions
Pumpkin Carrot Cake
- Preheat the oven to 180°C (350°F) and line 3 x 22cm (9-inch) cake tins with oil and parchment paper.
- In a bowl of an electric mixer fitted with a paddle attachment, add the oil, eggs, and both types of sugar. Beat at medium-high speed until well combined, for about 3 minutes.
- Sift together the flour, salt, ground cinnamon, nutmeg, and ginger. With the mixer running at low speed add the flour mixture to the wet ingredients in 3 batches. Mix at medium-low speed until just combined.
- Add the grated carrots, pumpkin puree, vanilla, and chopped walnuts to the cake batter. Mix at low speed until combined, be sure the ingredients have mixed through but do not over-mix the batter.
- Pour the batter evenly between the 3 prepared cake pans and bake in a preheated oven for 25 to 30 minutes or until a skewer inserted into the center of the cake comes out clean. Allow the cakes to cool in their tins for 30 minutes, then remove them and allow them to cool completely on a wire rack.
Brown Sugar Cream Cheese Frosting
- Add the butter and muscovado sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat until the butter has softened and some of the sugar has dissolved. About 3 minutes.
- Add the powdered sugar to the butter mixture and beat at medium-low speed until combined. This can take about 5 minutes.
- Add the cubed cream cheese and vanilla to the frosting mixture and beat until combined. Scrape down the sides of the bowl and beat again until light and fluffy. This can take about 5 – 7 minutes.
- Secure one cake layer onto a cake plate with a little frosting, then spread a third of the frosting over the surface of the cake layer. Place the second cake layer on top of this and add the second third of the frosting. Top with the final cake layer and decorate the top of the cake with the remaining frosting and place edible pumpkins on top of the frosted layer if desired. Slice and enjoy!
Nutrition
Calories: 732kcal | Carbohydrates: 90g | Protein: 8g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 247mg | Potassium: 261mg | Fiber: 2g | Sugar: 65g | Vitamin A: 7087IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg
