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Pumpkin Carrot Cake w/ Pumpkin Cream Cheese Frosting

  • 90 min
  • Easy
  • 10
  • 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