Pumpkin Carrot Cake with Cinnamon Cream Cheese Frosting
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 it’s (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 also put in cloves and nutmeg for added flavah.
The frosting for this carrot cake recipe is cinnamon cream cheese, rounding out the fall feel while complementing 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.
Tips on how to make carrot cake
The cake itself isn’t the tricky part of this recipe (actually, nothing about this pumpkin carrot cake recipe is tricky…). I guess I should say that the part where most people go wrong when making a homemade carrot cake is the frosting. More specifically, they think letting the cake layers cool before slapping on the frosting is wasted time.
Think again, my friends. Letting the cake layers cool completely to room temperature is key when making a cake. And because this homemade carrot cake is a naked cake, it’s even more important that you frost the cake when it’s cool. If you skip this step, your frosting will literally slide off the cake, which will make you sad, which will make me sad.
You’ll also want the butter and cream cheese to be room temperature when you make the cream cheese frosting, or else you’ll wind up with little chunks of butter throughout the mixture. Again, very sad stuff.
As long as you keep these few tips in mind, you’re bound to whip up a fab pumpkin carrot cake!
I’m partnering with Dixie Crystals for this post, so be sure to pop over to their site for mores recipes!
Preheat oven to 350°F. Grease and flour three 8 1/2-inch cake pans.
In a large bowl, combine carrots, pumpkin, coconut, raisins, Dixie Crystals sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Incorporate dry ingredients into wet, stirring until just combined.
Pour batter into prepared pans. Bake for 30 minutes, then allow to chill completely before frosting.
To make the frosting, whip butter and cream cheese until light and fluffy, about 3 minutes. Add in powdered sugar and cinnamon and whip to combine, about 2 minutes.
Place the first cake on a cake stand, then top with roughly 1 cup of frosting. Layer the second and third layers, frosting the same amount in between each. Frost edges of the cake with remaining frosting, then sprinkle coconut around the edges. Top with pepitas and cinnamon sticks.
Keywords: pumpkin carrot cake, carrot cake, fall layer cake
This post was graciously sponsored by Dixie Crystals. All opinions are 100% my own.