A naked Pumpkin Carrot Cake with cinnamon cream cheese frosting: perfectly festive for your holiday season!
If there was ever a cake-pocalypse and I was forced to save one cake from extinction, it would most definitely be carrot cake. I’d grab it by the cake stand and run like the wind to safety.
That is because carrot cake is my favorite. It’s moist, nicely textured, spiced, and flavorful. It’s chock full of delicious things like carrots, raisins, and coconut. And its (hopefully) slathered in a delectable cream cheese frosting.
Carrot cake is typically associated with spring, but I like to enjoy carrot cake all year around. Which is why I came up with the best cake ever: Pumpkin Carrot Cake.
It combines the texture of a soft and fluffy pumpkin bread with the pizazz of carrot cake. Instead of just adding cinnamon, I put in cloves and nutmeg for added flavah.
The frosting is cinnamon cream cheese, rounding out the fall feel while complimenting the pumpkin in the cake.
Aaaand, it’s a naked cake! This is my first time making a naked cake, and it’s the only kind of cake I want to make from now on. No muss no fuss.
I love how it combines rustic with elegant. It’s casual, yet refined. And under that thin veil of frosting is a truly spectacular cake.
I’m partnering with Dixie Crystals for this post, so be sure to pop over to their site here for my full recipe!
This post was graciously sponsored by Dixie Crystals. All opinions are 100% my own.