Recipe: Perfect Pumpkin Carrot Cake

Pumpkin Carrot Cake.

You can have Pumpkin Carrot Cake using 21 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pumpkin Carrot Cake

1. You need 2 of large eggs.
2. You need 1 cup of pumpkin puree.
3. You need 1 cup of grated carrot.
4. It's 3/4 cup of granulated sugar.
5. You need 1/2 cup of canola or vegetable oil.
6. It's 2 teaspoons of vanilla extract.
7. Prepare 1 teaspoon of cinnamon.
8. Prepare 1/4 teaspoon of ground cloves.
9. Prepare 1/2 teaspoon of ground nutmeg.
10. You need 1/2 spoon of ground ginger.
11. It's 1 cup of all-purpose flour.
12. Prepare 1 teaspoon of baking powder.
13. You need 1/2 teaspoon of baking soda.
14. Prepare 1/2 teaspoon of salt, or to taste.
15. You need 1 cup of raisins,.
16. Prepare of For Frosting:.
17. It's 6 ounces of cream cheese, softened.
18. It's half of stick unsalted butter, softened.
19. It's 1 of confectioners' sugar.
20. It's 1/2 teaspoon of vanilla extract.
21. Prepare 1/2 teaspoon of salt, or to taste.

Pumpkin Carrot Cake instructions

1. Preheat oven to 350F.To a large bowl, add the eggs, pumpkin, sugars, oil, pumpkin pie spice, vanilla, cinnamon, cloves, and whisk to combine.Add the carrots,the flour, baking powder, baking soda, salt, and stir until just combined, don't over mix..
2. Optionally add the raisins stir to combine. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 45 minutes or until center is set and a toothpick inserted in the center comes out clean.Lat the cake cool completely.
3. Frosting - To a large bowl add the cream cheese, butter, and beat with an electric mixer until fluffy, about 2 minutes. Add the confectioners' sugar, vanilla, salt, and beat until smooth and incorporated, about 2 minutes..
4. Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula.keep in the fridge for about 1-2 hours..