I married two of my favorite cakes into one soft, moist, and tender cake that’s topped with tangy cream cheese frosting. It’s one of the best cakes I’ve ever made. It’s a fast, easy, one-bowl, no mixer cake recipe. The cake is so moist, perfectly dense, and robustly flavored. There’s some texture from the carrots and from raisins. You can omit them, use nuts instead, or use neither. Make sure to grate your own carrots.The thick layer of tangy cream cheese frosting complements the warming spices in the cake perfectly.
YIELD: ONE 9-INCH ROUND CAKE BAKED IN A SPRINGFORM PAN, SERVES 8 TO 10
INGREDIENTS:
Cake
2 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 (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)
Frosting
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
DIRECTIONS:
Get full recipe >> The Best Pumpkin Carrot Cake with Cream Cheese Frosting @ averiecooks.com