Pumpkin Carrot Cake with Cinnamon Cream Cheese Frosting
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Broma Bakery · by Sofi | Broma Bakery★ 5.0

Pumpkin Carrot Cake with Cinnamon Cream Cheese Frosting

NUTRITION · PER SERVING60M COOK
CAL 29%·PRO 12%
CARBS 71G48% OF CAL
3G FIBER12G OTHER56G TOTAL SUGAR
FAT 33G50% OF CAL
15G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist pumpkin carrot cake with spiced layers, topped with cinnamon cream cheese frosting. A seasonal favorite with warm fall spices and a rich, tangy frosting.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 1 1/2 cups shredded carrots
  • 1 cup pumpkin puree
  • 1 cup sweetened, shredded coconut
  • 1/ cup raisins
  • 1 1/2 cups Dixie Crystals Granulated Sugar
  • 3/4 cup vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 8 ounces cream cheese, softened
  • 4 cups Dixie Crystals Powdered Sugar
  • 2 teaspoons cinnamon
  • 1/2 cup pepitas, for garnish
  • 2 large cinnamon sticks, for garnish
  • 1/3 cup sweetened, shredded coconut, for garnish
PREP
30M
SODIUM
406MG
ESTIMATE
COMPLETE

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