Pumpkin Carrot Cake w/ Pumpkin Cream Cheese Frosting
Ingredients
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AP Flour -- 15 oz
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Baking Soda -- 2 tsp
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Pumpkin Pie Spice -- 2 tsp
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Salt -- 1 ½ tsp
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Sugar -- 27 oz
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Eggs, whole -- 4 each
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Vegetable Oil -- 4 oz
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Water -- 4 oz
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Libby’s Pumpkin Puree -- 15 oz
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Vanilla extract
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Carrot, grated -- 10 oz
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Cream Cheese, room temp -- 8 oz
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Powdered Sugar -- 8 oz
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Libby’s Pumpkin Puree -- 2 oz
Preparation
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1Preheat oven to 350°F and grease 9” pan.
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2Mix flour, baking soda, pumpkin pie spice together. Set aside
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3Combine salt, sugar, eggs, vegetable oil, water, Libby’s Pumpkin Puree, and vanilla extract until uniform.
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4Add dry mixture to wet and combine completely.
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5Fold in grated carrots.
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6Pour batter into pan and bake for 45-60 minutes.
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7Remove from oven when done and let cool completely.
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8To make frosting, paddle cream cheese in mixer until smooth.
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9Add Libby’s pumpkin puree and mix until uniform.
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10Add powdered sugar and mix until uniform.
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11Spread frosting over cake.
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12Serve room temperature.
Components