March 26, 2013

Pumpkin Carrot Cake

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I knows its March and that spring is knocking on our door. Hence the carrot. But I love fall flavors; hence the pumpkin. I know we were supposed to give up pumpkin right after Thanksgiving. That's my mom's golden rule. I have my own. Pumpkin rules all year round.

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Carrot cake is good. Carrot pumpkin cake is best. Why? Because the pumpkin makes it extra orange, extra moist, and extra delicious without changing the flavors at all. Win, win, and win.

Carrot cake does not taste like the carrots on veggie trays.  Yes there is carrot in here, but people, it's cake!  It is incredibly soft and moist and because carrots are naturally sweet, none of the sugariness is sacrificed. Not only that, carrots, are an incredible source of Vitamin A.  And instead of oil, I always use melted butter in my cakes.  It gives it that traditional flavor and further adds to the moistness of the cake.

I generally don't like cake. But I do like this one. It's not super fluffy, but carrot cake usually isn't. Its a tad dense but still cakey crumbly and I love the little bits of carrot for texture. Next time (well, when I am no longer cooking for my mom;) I will add chopped walnuts into the batter to give it that crunch. If your family is free if nutaphobia, feel free to throw in a half cup of walnuts and maybe sprinkle some on top.

As I write this post, I realize what a terrible birthday person I am because I just can't get on the cake and frosting bandwagon! Cake is either too fluffy or dry and frosting is hurt your teeth sweet. This frosting is smooth, creamy, and just sweet enough. And I only used half of the recipe to frost the cake. Feel free to use more or use the rest for cinnamon rolls, etc. Seriously, the combination of cream cheese, powdered sugar, and a little bit if butter, milk, and vanilla just can't be beat.

Pumpkin Carrot Cake
Recipe Source: Cake adapted from Mother Thyme.  Frosting from The Sweet {Tooth} Life
Yield: 12 servings

1/2 cup flour
1/2 cup whole wheat flour
1 tsp. baking powder
3/4 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
3/4 cup sugar
4 tbsp. melted butter 
4 tbsp. applesauce
1 cup pumpkin puree
1 cup shredded carrots
1/2 cup chopped walnuts (optional)

Cream Cheese Frosting:
8 oz. cream cheese, softened
2 tbsp. butter, softened
1 tbsp. milk
1 tsp. vanilla
heaping cup powdered sugar

1. Grease and flour 10 inch cake pan.  Preheat oven to 350.

2. Whisk flours, powder, cinnamon, and nutmeg.  In another bowl, beat eggs, butter, applesauce, and sugar togethere.  Stir in pumpkin. 

3. Add flour to wet ingredients and stir well.  Add carrots.  Pour into prepared pan and bake for 30-35 minutes.  (Check at 30 minutes and insert toothpick to see if done.)

4. Frosting: beat cream cheese, butter, milk and vanilla until smooth.  Stir in powdered sugar.


  1. brilliant idea. I love to add pumpkin to dishes but hadn't thought about adding it to carrot cake. When I read the title, I thought you were going to add shredded pumpkin which would work for me as well.

    1. Thanks! Since carrots and pumpkin are both orange, I had hoped they would work well together. Whoa, shredded pumpkin? I've never heard of that? Is the pumpkin baked and shredded?


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