Pumpkin Carrot Cake with Cream Cheese Frosting
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 536.6
- Total Fat: 25.2 g
- Cholesterol: 70.4 mg
- Sodium: 344.2 mg
- Total Carbs: 78.8 g
- Dietary Fiber: 2.9 g
- Protein: 6.3 g
View full nutritional breakdown of Pumpkin Carrot Cake with Cream Cheese Frosting calories by ingredient
Introduction
Andrea 10.13.20 Andrea 10.13.20Number of Servings: 16
Ingredients
-
2 cup Flour
2 tsp Baking Soda
3 tsp Pumpkin Pie spice
.5 tsp Salt
.75 cup Buttermilk, lowfat
3 eggs
1 1/3 cup Pure Pumpkin Puree
1 1/2 cup Granulated Sugar
.5 cup Brown Sugar, packed
1/3 cup Olive Oil
2/3 cup Crushed Pineapple
1 cup Carrots, Grated Raw (approx. 2 med carrots)
1 cup Coconut, shredded sweetened
12 oz Cream Cheese, softened
6 tbsp Butter, unsalted, softened
4 cup Powdered Sugar (sift)
1 tsp Pure Vanilla Extract
2-4 tsp Milk
1 cup Pecans, chopped
Tips
Deliciously moist
Directions
Cake:
1. Preheat oven to 350 degrees F. Generously grease two 9" cake pans, and line the bottoms with a round of parchment paper to enable easy removal from the pan.
2. In a medium bowl: Combine flour, baking soda, pumpkin pie spice, and salt.
3. In a large bowl: With a hand mixer, beat buttermilk, eggs, pumpkin, sugars, oil, pineapple, carrots, and coconut until well combined. Slowly add flour mixture, beating until the flour is fully incorporated in the wet ingredients. Divide the batter evenly among the prepared pans.
4. Bake for approximately 35 minutes. The cake is done when a toothpick inserted into the center comes out clean. Transfer the pans to a wire rack to cool completely.
Frosting:
1. Beat cream cheese, butter, powdered sugar and vanilla extract for several minutes, until smooth and creamy. Add milk, 1 teaspoon at a time, until the frosting reaches your desired consistency.
2. Using a butter knife or offset spatula, frost the cooled cake. Press chopped pecans onto the sides of the cake. Can decorate the top of the cake with pecan halves and crushed pecans. Transfer to the refrigerator for SEVERAL HOURS before serving.
Cake is very moist and should be stored in the refrigerator.
Recipe adapted from Very Best Baking and celebratingsweets.com
Serving Size: 16
1. Preheat oven to 350 degrees F. Generously grease two 9" cake pans, and line the bottoms with a round of parchment paper to enable easy removal from the pan.
2. In a medium bowl: Combine flour, baking soda, pumpkin pie spice, and salt.
3. In a large bowl: With a hand mixer, beat buttermilk, eggs, pumpkin, sugars, oil, pineapple, carrots, and coconut until well combined. Slowly add flour mixture, beating until the flour is fully incorporated in the wet ingredients. Divide the batter evenly among the prepared pans.
4. Bake for approximately 35 minutes. The cake is done when a toothpick inserted into the center comes out clean. Transfer the pans to a wire rack to cool completely.
Frosting:
1. Beat cream cheese, butter, powdered sugar and vanilla extract for several minutes, until smooth and creamy. Add milk, 1 teaspoon at a time, until the frosting reaches your desired consistency.
2. Using a butter knife or offset spatula, frost the cooled cake. Press chopped pecans onto the sides of the cake. Can decorate the top of the cake with pecan halves and crushed pecans. Transfer to the refrigerator for SEVERAL HOURS before serving.
Cake is very moist and should be stored in the refrigerator.
Recipe adapted from Very Best Baking and celebratingsweets.com
Serving Size: 16
Member Ratings For This Recipe
-
CD26582469
