Pumpkin Carrot Cake w/ Pumpkin Cream Cheese Frosting

Name: Pumpkin Carrot Cake w/ Pumpkin Cream Cheese Frosting
Total time: 90 s
Yield: 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 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.

Components

See Related Products

Libby’s 100% Pure Pumpkin (6 x 106-oz cans)