Pumpkin Carrot Cake is a delightful fusion of two classic flavors – the earthy sweetness of pumpkin and the fresh sweetness of carrots. This moist and flavorful cake is a wonderful combination of autumnal flavors, making it a perfect treat for the fall season. The combination of pumpkin and carrots not only adds deliciousness but also provides additional nutritional benefits to the cake.

The history of carrot cake dates back to medieval times when sweeteners were scarce, and carrots were used as a natural sweetener to enhance the flavor of cakes. Carrot cakes became popular during World War II when sugar and other rationed ingredients were scarce, and carrots provided a readily available alternative to sweeten cakes. The addition of pumpkin to carrot cake is a modern twist that adds a rich and velvety texture to the cake.

Today, Pumpkin Carrot Cake has become a beloved dessert enjoyed during the autumn season and Thanksgiving gatherings. The warm spices and comforting flavors of this cake make it a comforting treat that is sure to please any dessert lover.

INGREDIENTS

For the Cake:

• Large eggs
• 1 cup pumpkin puree
• 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
• 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

For the Frosting:

• 8 ounces cream cheese, softened
• 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

INSTRUCTIONS

For the Cake:

1. Preheat the oven to 350°F. Spray a 9-inch springform pan with floured cooking spray or grease and flour the pan; set aside.
2. In a large bowl, add the eggs, pumpkin puree, granulated sugar, brown sugar, oil, pumpkin pie spice, vanilla extract, cinnamon, and ground cloves. Whisk to combine.
3. Add the grated carrots and stir to combine.
4. Add the flour, baking powder, baking soda, and salt. Stir until just combined.
5. Optionally, add the raisins and/or nuts and stir to combine. Turn the batter out into the prepared pan, smoothing the top lightly with a spatula.
6. Bake for about 45 minutes or until the center is set and a toothpick inserted in the center comes out clean with a few moist crumbs but no batter.
7. In the last 10 minutes of baking, loosely drape a sheet of foil over the top of the springform pan to prevent the top from becoming overly browned.
8. Allow the cake to cool completely in the pan on a wire rack before frosting it.

For the Frosting:

1. In a large bowl, add the softened cream cheese, softened butter, and beat with an electric mixer on high speed until fluffy, about 2 minutes.
2. Add the sifted confectioners’ sugar, vanilla extract, and salt. Beat until smooth and incorporated, about 2 minutes.
3. Turn the frosting out onto the cooled cake and spread it into a smooth, even, flat layer using a spatula or knife.
4. Unlatch the springform pan, slice the cake, and serve.

The Pumpkin Carrot Cake with its rich and moist texture, warm spices, and creamy cream cheese frosting is sure to be a crowd-pleaser, offering a delightful combination of fall flavors that will leave everyone craving for more.