Description
A decadent hybrid of pumpkin and carrot cake, topped with a thick layer of tangy cream cheese frosting. Moist, spiced, and perfect for autumn.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup vegetable oil
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1.5 cups grated carrots
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350F and grease two 9-inch cake pans.
- Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In a large bowl, beat oil, brown sugar, eggs, and vanilla until smooth.
- Fold in pumpkin puree and grated carrots.
- Gradually stir in the dry ingredients until just combined.
- Divide batter between pans and bake for 30-35 minutes until a toothpick comes out clean.
- Cool cakes completely on a wire rack.
- Beat cream cheese and butter together, then mix in powdered sugar and vanilla.
- Frost the cooled cake layers with a thick layer of cream cheese frosting.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American