If there was ever a cake-pocalypse and I was forced to save one cake from extinction, it would most definitely
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.
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 here for my full recipe!
This post was graciously sponsored by Dixie Crystals. All opinions are 100% my own.
— STILL HUNGRY? —