Moist Pumpkin Carrot Cake Recipe
I love pumpkin cake and I love carrot cake. I married two of my favorite cakes into one super soft, moist, and tender cake that’s topped with tangy cream cheese frosting. It’s one of the best cakes I’ve ever made. So, so good and if you’re a fan of either pumpkin or carrot cake, this is the cake to make. It’s a fast, easy, one-bowl, no mixer cake recipe. I used oil rather than butter, which keeps the cake extra moist and since both pumpkin and carrots make everything moister, there’s no chance of a dry cake here. The cake is so moist, perfectly dense, and robustly flavored. There’s some texture from the carrots and from raisins. The thick layer of tangy cream cheese frosting is where it’s at. It complements the warming spices in the cake perfectly. My daughter adored this cake as much as I did and said she wants it as her birthday cake.
What’s in This Cake?
To make this ultra moist carrot cake recipe, you’ll need:
Eggs Pumpkin puree Granulated sugar, light brown sugar, and confectioners’ sugar Oil Spices (pumpkin pie spice, cinnamon, cloves) Vanilla extract Grated carrots All-purpose flour Baking powder and baking soda Salt Raisins Cream cheese Unsalted butter
How to Make Pumpkin Carrot Cake
Whisk together the wet ingredients, then mix in the dry. Fold in the raisins last. Turn the batter into a 9-inch springform pan, then bake until done. Let the cake cool completely before frosting. The carrot cake frosting is super easy to make — simply beat together the ingredients until fluffy.
Do I Have to Use a Springform Pan?
Yes! Don’t use a regular 9-inch round cake pan because it’s not deep enough and the cake will overflow.
How to Store Carrot Cake
This pumpkin carrot cake from scratch will keep airtight at room temperature for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing cream cheese frosting at room temperature, but if you’re not store in the fridge noting cake will be more prone to drying out in the fridge.
Tips for Making Pumpkin Carrot Cake
I love raisins in carrot cake but not everyone does. You can omit them, use nuts instead, or use neither. Make sure to grate your own carrots. The pre-packaged convenience bags of carrots have an odd texture that doesn’t do well in baking. It just takes a minute using a box grater to grate your own. I used a full tablespoon of pumpkin pie spice to amp up the flavor. You can reduce it if you like but there’s nothing worse than bland pumpkin or carrot cake.
More Easy Pumpkin Recipes:
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