Recipe: Yummy Pumpkin Carrot Cake

Pumpkin Carrot Cake.

You can cook Pumpkin Carrot Cake using 21 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pumpkin Carrot Cake

1. Prepare 2 of large eggs.
2. It's 1 cup of pumpkin puree.
3. It's 1 cup of grated carrot.
4. You need 3/4 cup of granulated sugar.
5. You need 1/2 cup of canola or vegetable oil.
6. Prepare 2 teaspoons of vanilla extract.
7. Prepare 1 teaspoon of cinnamon.
8. You need 1/4 teaspoon of ground cloves.
9. You need 1/2 teaspoon of ground nutmeg.
10. It's 1/2 spoon of ground ginger.
11. Prepare 1 cup of all-purpose flour.
12. You need 1 teaspoon of baking powder.
13. It's 1/2 teaspoon of baking soda.
14. It's 1/2 teaspoon of salt, or to taste.
15. It's 1 cup of raisins,.
16. Prepare of For Frosting:.
17. You need 6 ounces of cream cheese, softened.
18. Prepare half of stick unsalted butter, softened.
19. Prepare 1 of confectioners' sugar.
20. It's 1/2 teaspoon of vanilla extract.
21. It's 1/2 teaspoon of salt, or to taste.

Pumpkin Carrot Cake instructions

1. Preheat oven to 350F.To a large bowl, add the eggs, pumpkin, sugars, oil, pumpkin pie spice, vanilla, cinnamon, cloves, and whisk to combine.Add the carrots,the flour, baking powder, baking soda, salt, and stir until just combined, don't over mix..
2. Optionally add the raisins stir to combine. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 45 minutes or until center is set and a toothpick inserted in the center comes out clean.Lat the cake cool completely.
3. Frosting - To a large bowl add the cream cheese, butter, and beat with an electric mixer until fluffy, about 2 minutes. Add the confectioners' sugar, vanilla, salt, and beat until smooth and incorporated, about 2 minutes..
4. Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula.keep in the fridge for about 1-2 hours..