Pumpkin Carrot Cake w/ Pumpkin Cream Cheese Frosting

  • Preparation time
    90 min
  • Difficulty Easy
  • Number of servings
    10
Ingredients
  • AP Flour -- 15 oz
  • Baking Soda -- 2 tsp
  • Pumpkin Pie Spice -- 2 tsp
  • Salt -- 1 ½ tsp
  • Sugar -- 27 oz
  • Eggs, whole -- 4 each
  • Vegetable Oil -- 4 oz
  • Water -- 4 oz
  • Libby’s Pumpkin Puree -- 15 oz
  • Vanilla extract
  • Carrot, grated -- 10 oz
  • Cream Cheese, room temp -- 8 oz
  • Powdered Sugar -- 8 oz
  • Libby’s Pumpkin Puree -- 2 oz
Preparation
  • 1
    Preheat oven to 350°F and grease 9” pan.
  • 2
    Mix flour, baking soda, pumpkin pie spice together. Set aside
  • 3
    Combine salt, sugar, eggs, vegetable oil, water, Libby’s Pumpkin Puree, and vanilla extract until uniform.
  • 4
    Add dry mixture to wet and combine completely.
  • 5
    Fold in grated carrots.
  • 6
    Pour batter into pan and bake for 45-60 minutes.
  • 7
    Remove from oven when done and let cool completely.
  • 8
    To make frosting, paddle cream cheese in mixer until smooth.
  • 9
    Add Libby’s pumpkin puree and mix until uniform.
  • 10
    Add powdered sugar and mix until uniform.
  • 11
    Spread frosting over cake.
  • 12
    Serve room temperature.
Nutritional facts per serving
Energy
410.0 kcal | 20.0 %
Protein
8.9 g | 8.0 %
Carbohydrates
58.6 g | 57.0 %
Sugars
0.0 g
Fiber
5.3 g
Sodium
1,039.2 mg
Fats
16.2 g | 35.0 %
Saturated Fats
6.8 g
Components