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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 416.2
  • Total Fat: 10.2 g
  • Cholesterol: 59.8 mg
  • Sodium: 363.9 mg
  • Total Carbs: 76.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.9 g

View full nutritional breakdown of Pumpkin Carrot Cake calories by ingredient
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Pumpkin Carrot Cake

Submitted by: XINE78

Introduction

Classic carrot cake with cream cheese frosting with a twist! Classic carrot cake with cream cheese frosting with a twist!
Number of Servings: 12

Ingredients

    CAKE
    1 pkg. (18 oz.) carrot cake mix
    1 cup LIBBY'S® 100% Pure Pumpkin (not pumpkin pie mix)
    3 large eggs
    1/3 cup water
    3 tablespoons vegetable oil
    1 teaspoon pumpkin pie spice
    CREAM CHEESE FROSTING
    2 pkgs. (3 oz. each) light cream cheese, softened
    2 tablespoons light margarine, softened
    1 1/2 teaspoons vanilla extract
    4 cups powdered sugar
    Colored Icing or candies for decoration (optional)

Directions

CAKE:
Preheat oven to 350º F. Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into two 8 or 9 inch greased and floured cake pans.

Bake 30-35 minutes and cool completely before frosting.

FROSTING:
Beat cream cheese, margarine and vanilla extract until light and fluffy. Gradually beat in powdered sugar. Spread between layers and on top and side of cake.

Decorate with colored icing or candies as desired.

Makes 1 cake with 12 slices.

Number of Servings: 12

Recipe submitted by SparkPeople user XINE78.






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