Pumpkin Carrot Cake
A twist on the classic carrot cake with the addition of canned pumpkin. Also includes a recipe for a classic cream cheese icing.
This cake is just like carrot cake, but with the addition of pumpkin. It’s a nice change from the usual. The icing is a regular icing though but I prefer it with a cream cheese icing, so I’ve included that as an option in the recipe.
Pumpkin Carrot Cake
Summary: A twist on the classic carrot cake, with the addition of pumpkin. Nice for Fall. This cake can also be made as two 8-inch round cakes.
Ingredients
- 3/4 cup granulated white sugar
- 3/4 cup packed brown sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1 tsp. vanilla
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/2 tsp. nutmeg
- 2 cups grated carrots
- 1 cup canned pumpkin purée
- 1/2 cup chopped toasted pecans
- Regular Icing:
- 3/4 cup butter, softened
- 3-3/4 cups icing sugar
- 1/2 cup whipping cream
- OR
- Cream Cheese Icing:
- 1 pkg (8 oz/250 g) cream cheese, softened
- 1/4 cup (50 mL) butter, softened
- 1/2 tsp (2 mL) vanilla
- 1 cup (250 mL) icing sugar
Instructions
- In large bowl, beat together both sugars, eggs, oil and vanilla until smooth. In separate bowl, mix together flour, baking powder, cinnamon, baking soda, salt and nutmeg. Pour dry mixture over egg mixture and stir just until moistened. Stir in carrots, pumpkin and pecans. Spread in greased 13- x 9-inch metal cake pan.
- Bake in center of 350°F oven until cake tester inserted in center comes out clean, about 40 minutes. Let cool in pan on rack.
- For Regular Icing: In a bowl, beat butter until light and fluffy; beat in icing sugar alternately with cream, making 3 additions of sugar and 2 of cream.
- For Cream Cheese Icing: Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar. Gradually beat together powdered sugar and mixture.
Prep time: 15 min
Cook time: 40 min
Total time: 1 hour
Number of servings (yield): 8
Subscribe in an Feed Reader
2 comments
Janet says:
Oct 18, 2011
This was delicious! I was looking for a recipe to use up the leftover pumpkin from Thanksgiving and I’m very glad to have come across this recipe. I also made the cream cheese frosting…yum!
Jen says:
Oct 19, 2011
Glad you enjoyed it, Janet. I love this cake as well and the cream cheese frosting is great with it!