Pumpkin Carrot Cake

One of my frequently requested cakes for birthdays and parties is my mom's carrot cake. But in the spirit of fall, I developed this recipe to fit the season. This Pumpkin Carrot Cake with Spiced Maple Cream Cheese Frosting has become my go to dessert to make in for fall gatherings. It's so moist and has just the right amount of sweetness. Definitely a dessert that will please the people who love desserts that aren't too sweet

If you're looking for more fall desserts, try Miso Apple Crumble or Maple Miso Pear Tarts. For more savory fall recipes, check out these Apple Cider Braised Short Ribs and this Sweet Potato Gratin.

Ingredients

• Carrots: Carrots adds sweetness, moisture, and texture to the cake. I recommend grating them yourself rather than buying pre shredded ones, which can sometimes be too big or too dry.
• Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin filling. You can typically find this canned in the supermarket.
• Olive Oil: I love using a good quality olive oil in this cake. You can substitute with any neutral oil.
• Pumpkin Spice: If you don't have pumpkin spice, you can make your own by mixing cinnamon, nutmeg, ginger, and a pinch of cloves.
• Pecans: These add good texture to the cake. You can substitute with walnuts or leave them out entirely if you prefer.
• Cream Cheese: Full fat cream cheese makes for the creamiest frosting. It's key to bring it to room temperature so your frosting isn't lumpy! Same goes for the butter.
• Maple Syrup: Real maple syrup gives the frosting that maple flavor but you can use powdered sugar instead.
• Heavy Cream: This makes the frosting light and fluffy. Make sure it's cold for the best whipping results.

*See recipe card below for full list of ingredients and quantities. Vanilla not pictured.

How to Make This Cake

1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin spice.

3. In a large bowl, whisk eggs, olive oil, granulated sugar, and vanilla, pumpkin puree until well combined. Add the dry ingredients to the wet ingredients and fold gently until just combined. Fold in the grated carrots and pecans.

4. Divide the batter evenly between the prepared pans. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

5. Beat room temperature cream cheese and butter until smooth. Add maple syrup and pumpkin spice and mix until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

6. Place one cake layer on a serving plate. Spread about 1 cup of frosting over the top. Place the second layer on top and frost the top and sides of the cake. Garnish with chopped pecans or pumpkin seeds if you want. Refrigerate for at least 30 minutes before serving to allow the frosting to set.

Isabelle's Tips

• Frosting: make sure the cream cheese and butter are at room temp to avoid lumps in your frosting!
• Serve slightly chilled: I love serving this cake slightly chilled. Also the frosting will hardened and make it easier to slice!
• Storage: This cake stays moist for days thanks to the pumpkin and carrots! Store leftovers in an airtight container in the refrigerator for up to 5 days. I actually think it tastes even better the next day when the frosting settles and the flavors have had time to develop.

FAQs