The Best Pumpkin Carrot Cake with Cream Cheese Frosting

The Best Pumpkin Carrot Cake with Cream Cheese Frosting
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Category: desserts


Yield: one 9-inch round cake baked in a springform pan, serves 8 to 10
Prep Time: 10 minutes
Cook Time: about 45 minutes
Total Time: 3+ hours, for cooling

2 large eggs
1 cup pumpkin puree (use the remainder in these recipes)
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup canola or vegetable oil
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup grated carrots, loosely packed (grate yourself using the coarsest blade of a box grater; don't use pre-packaged convenience bags of carrots)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt, or to taste
1 cup raisins, optional (or 1 cup chopped nuts, or 1/2 cup raisins and 1/2 cup chopped nuts)

6 ounces cream cheese, softened (lite okay)
1/4 cup (half of 1 stick) unsalted butter, softened
1 1/2 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract
1/2 teaspoon salt, or to taste


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Added 5 years ago by:
Rami Madi Rami Madi
     4,597 recipes
4 people cheffed this recipe
Sharon GormanLorrie SepulvedaIus KaRami Madi
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