Pumpkin Carrot Cake
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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.
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.
Nutritional Info 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
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