Pumpkin Carrot Cake
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Chelsea's Messy Apron · by Chelsea Lords★ 4.6 (21)

Pumpkin Carrot Cake

NUTRITION · PER SERVING75M COOK
CAL 53%·PRO 21%
CARBS 147G55% OF CAL
3G FIBER0G ADDED0G INTRINSIC27G OTHER116G TOTAL SUGAR
FAT 50G43% OF CAL
24G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spiced layer cake combining pumpkin and carrot with warm spices like cinnamon and nutmeg, crowned with cream cheese frosting. Rich and cozy, ideal for fall celebrations.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 cup carrots (shredded, 2-3 medium-sized carrots)
  • 3/4 cup whole milk
  • 1-1/2 teaspoons lemon juice
  • 1-1/4 cups pumpkin
  • 1/2 cup granulated sugar
  • 1-1/2 cups light brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 3/4 tablespoon vanilla extract
  • 1 (8-ounce) can crushed pineapple (well drained)
  • 1 cup sweetened coconut flakes
  • 2 cups flour (spooned and leveled)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 (8-ounce) packages cream cheese (soften to room temperature, do not melt)
  • 8 tablespoons unsalted butter (soften to room temperature, do not melt)
  • 1-1/2 teaspoons vanilla extract
  • 4 to 5 cups powdered sugar
  • 1 to 2 tablespoons heavy cream (optional)
  • 1 cup chopped pecans (optional)
PREP
45M
SODIUM
899MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.