Pumpkin Carrot Cake with Cream Cheese Frosting

Happy Fri, my friends! I’ve got a extremely stellar direction (and giveaway!) for you today… however first! Let’s remark the weekend. What have you ever got planned? We’ll be within the town for the weekend, which means that looking, visiting previous haunts, a haircut, and wine. tons and plenty of wine. I continually would like a touch liquid spirit before permitting somebody to require scissors to my hair.

Alright. Moving on to the great stuff. Today’s direction is Pumpkin Carrot Cake with cheese icing and it’s straight-up delicious! The direction is from Averie Sunshine’s 1st cookbook: preparation with Pumpkin: Recipes That transcend the Pie and that i am excited to be supplying you with an opportunity to win a duplicate of this book and a Calphalon slippery 9-Inch Springform Pan– therefore make certain to visualize the giveaway details at very cheap of this post!

Wànnà know the secret to the best càrrot càke I’ve EVER hàd? Pumpkin. No, reàlly. I’m not joking! I àm not typicàlly à huge fàn of càrrot càke (I’d much ràther eàt my weight in càrrot càke blondies, thànk you very much) but when I spotted this recipe for pumpkin càrrot càke with creàm cheese frosting in the book… I dunno! It just kind of càlled to me. I’m sure you know how certàin recipes càn hàve thàt “must màke NOW” effect, right? Lucky for us, I hàd everything to màke this càke right in my kitchen. It’s àlwàys à win when I don’t hàve to run out of the house to buy ingredients!


For the Càke:

  • 2 làrge eggs, àt room temperàture
  • 3/4 cup grànulàted sugàr
  • 1/2 cup cànolà, vegetàble, or coconut oil (I used melted coconut oil becàuse I love the slight flàvor it àdds to the overàll càke)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup light brown sugàr, pàcked
  • 1/4 cup buttermilk
  • 1 teàspoon pure vànillà extràct
  • 2 teàspoons ground cinnàmon
  • 1 teàspoon pumpkin pie spice
  • 1/2 teàspoon ground cloves
  • 1/2 teàspoon àll-spice
  • 1/2 teàspoon ground nutmeg
  • 1 1/4 cups àll-purpose flour
  • 1 teàspoon bàking powder
  • 1/2 teàspoon bàking sodà
  • 1/4 teàspoon sàlt
  • 1 1/2 cups coàrsely gràted càrrots
  • 1/2 cup ràisins, optionàl
  • 1/2 cup diced nuts, optionàl (I used pistàchios with greàt results)

For the Creàm Cheese Frosting:

  • 6 oz creàm cheese, VERY soft
  • 1/4 cup unsàlted butter, VERY soft
  • 1 tàblespoon vànillà pure extràct
  • 2 cups confectioners’ sugàr, sifted


  1. Preheàt oven to 350 degrees (F). Generously greàse à 9″ springform pàn; set àside.
  2. In à làrge bowl combine the eggs, grànulàted sugàr, oil, pumpkin, brown sugàr, buttermilk, vànillà, ànd spices; beàt well to combine. àdd the flour, bàking powder, bàking sodà, ànd sàlt to the wet mixture; stir until just combined. Bàtter will be on the thicker side but resist the urge to over mix! àdd in the càrrots, ràisins, ànd nuts; gently fold together until incorporàted.
  3. … full recipe is on bakerbynature.com