Pumpkin Carrot Cake
This pumpkin carrot cake is a three layered cake with both grated carrots and pumpkin puree in the cake batter! The cake layers are extra soft and full of spices and filled with a honey cream cheese frosting. The cake is decorated with little pumpkins and carrots.
Servings: 16 slices
Calories: 550kcal
Ingredients
Pumpkin Carrot Cake
- 3 ½ cups All-purpose flour
- 2 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- 1 teaspoon Ground ginger
- ½ teaspoon Pumpkin pie spice
- 1 cup Oil canola or vegetable oil
- 1 cup Brown sugar packed light or dark
- ¾ cup White granulated sugar
- 2 tablespoon Local Hive™ Honey Rocky Mountain Honey
- 1 cup Sour cream room temperature
- 1 teaspoon Pure vanilla extract
- 1 cup Grated carrots Freshly grated using the smallest hole. Compacted.
- 1 cup Pumpkin puree blotted to soak up the extra moisture.
- 4 Large eggs room temperature
Honey Cream Cheese Frosting
- 8 oz Cream cheese room temperature
- 1 ½ cups Unsalted butter room temperature
- 6 cups Powdered sugar sifted
- 1 teaspoon Pure vanilla extract
- 1 tablespoon Local Hive™ Honey Rocky Mountain Honey
- 1 teaspoon Salt
Instructions
Pumpkin Carrot Cake
- Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms of the pans with 8-inch parchment paper circles and spray again.
- In a small bowl, line it with 2 paper towels. Pour in the pumpkin puree and wrap the towels around it. Let it soak up all the moisture. Using the smallest hole on a grater, grate the carrots. It should 1 cup that is compacted.1 cup Grated carrots, 1 cup Pumpkin puree
- In a large bowl, sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and pumpkin pie spice.3 ½ cups All-purpose flour, 2 teaspoon Baking soda, 1 teaspoon Baking powder, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, 1 teaspoon Ground ginger, ½ teaspoon Pumpkin pie spice
- In a separate bowl, mix the oil, brown sugar, sugar, sour cream, vanilla, honey, grated carrots. pumpkin puree, and eggs. Use a whisk to mix it together.1 cup Oil, 1 cup Brown sugar, ¾ cup White granulated sugar, 2 tablespoon Local Hive™ Honey Rocky Mountain Honey, 1 cup Sour cream, 1 teaspoon Pure vanilla extract, 1 cup Grated carrots, 1 cup Pumpkin puree, 4 Large eggs
- Add in the dry ingredients and use a rubber spatula to fold together until just combined. Pour the batter evenly between the three cake pans.
- Bake for 23-25 minutes. Bake until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack. Cool completely before decorating.
Honey Cream Cheese Frosting
- Sift the powdered sugar in a large bowl. Using a mixer, in a separate bowl, beat the cream cheese and butter on high speed for 3 minutes.8 oz Cream cheese, 1 ½ cups Unsalted butter, 6 cups Powdered sugar
- Add in half of the powdered sugar and mix on low speed until just combined. Add the rest of powdered sugar and mix again. Scrape the bowl using a rubber spatula.
- Add the vanilla, salt, and honey. Mix on high speed until creamy.1 teaspoon Pure vanilla extract, 1 tablespoon Local Hive™ Honey Rocky Mountain Honey, 1 teaspoon Salt
- Separate small amounts of frosting into 4 bowls. 2 different types of oranges, 1 brown, and 1 green frosting. You don't need much. (this part is optional)
Assembly
- Use a cake leveler or a serrated knife to cut the domes off the cakes.
- Place the 1st cake layer down and spread ¾ cup of frosting over the cake. Repeat with the second cake layer. Place the last cake layer with the bottom of the cake facing up.
- Spread a light layer of frosting over the cake. Freeze for 15 minutes for icing to set. Place the rest of the frosting in the fridge to firm up slightly.
- Frost the rest of the cake. Place back in the freezer for 10 minutes for the frosting to set.
- To decorate in little pumpkins and carrots, pipe the little pumpkins and carrots around the cake. Then, top with the brown stump for the pumpkins and green leaves for the carrots. See my blog post to see more information on how I did that.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake layers.
High altitude baking- Add an extra 3 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 550kcal | Carbohydrates: 94g | Protein: 4g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 511mg | Potassium: 125mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3196IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg