Pumpkin Carrot Cake w/ Pumpkin Cream Cheese Frosting

Preparation time
90 min
Difficulty Easy
Number of servings
10

Pumpkin Carrot Cake with Pumpkin Cream Cheese Frosting is a delightful and moist dessert that combines the flavors of pumpkin and carrot with a creamy and tangy cream cheese frosting. This recipe is perfect for fall or any time you're craving a delicious and comforting cake. Refrigerate the Pumpkin Carrot Cake for at least an hour before serving to allow the flavors to meld together and the frosting to set. Slice and serve the Pumpkin Carrot Cake, savoring the moist and flavorful combination of pumpkin, carrot, and the creamy tang of the cream cheese frosting. This cake is perfect for any occasion, from fall gatherings to holiday celebrations. Enjoy this delightful Pumpkin Carrot Cake with Pumpkin Cream Cheese Frosting and let its warm and comforting flavors bring joy to your taste buds.

Ingredients

AP Flour -- 15 oz
Baking Soda -- 2 tsp
Pumpkin Pie Spice -- 2 tsp
Salt -- 1 ½ tsp
Sugar -- 27 oz
Eggs, whole -- 4 each
Vegetable Oil -- 4 oz
Water -- 4 oz
Libby’s Pumpkin Puree -- 15 oz
Vanilla extract
Carrot, grated -- 10 oz
Cream Cheese, room temp -- 8 oz
Powdered Sugar -- 8 oz
Libby’s Pumpkin Puree -- 2 oz

Preparation

1

Preheat oven to 350°F and grease 9” pan.
2

Mix flour, baking soda, pumpkin pie spice together. Set aside
3

Combine salt, sugar, eggs, vegetable oil, water, Libby’s Pumpkin Puree, and vanilla extract until uniform.
4

Add dry mixture to wet and combine completely.
5

Fold in grated carrots.
6

Pour batter into pan and bake for 45-60 minutes.
7

Remove from oven when done and let cool completely.
8

To make frosting, paddle cream cheese in mixer until smooth.
9

Add Libby’s pumpkin puree and mix until uniform.
10

Add powdered sugar and mix until uniform.
11

Spread frosting over cake.
12

Serve room temperature.

Components

See Related Products

Libby’s 100% Pure Pumpkin (6 x 106-oz cans)

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