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Pumpkin Carrot Cake
Pumpkin Carrot Cake

Before you jump to Pumpkin Carrot Cake recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit And Also Healthy.

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We hope you got benefit from reading it, now let’s go back to pumpkin carrot cake recipe. You can cook pumpkin carrot cake using 21 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Pumpkin Carrot Cake:
  1. Provide 2 large eggs
  2. Take 1 cup pumpkin puree
  3. Use 1 cup grated carrot
  4. You need 3/4 cup granulated sugar
  5. Take 1/2 cup canola or vegetable oil
  6. Provide 2 teaspoons vanilla extract
  7. Prepare 1 teaspoon cinnamon
  8. You need 1/4 teaspoon ground cloves
  9. Provide 1/2 teaspoon ground nutmeg
  10. Get 1/2 spoon ground ginger
  11. Use 1 cup all-purpose flour
  12. Provide 1 teaspoon baking powder
  13. Get 1/2 teaspoon baking soda
  14. Take 1/2 teaspoon salt, or to taste
  15. Provide 1 cup raisins,
  16. Use For Frosting:
  17. Provide 6 ounces cream cheese, softened
  18. You need half stick unsalted butter, softened
  19. You need 1 confectioners' sugar
  20. You need 1/2 teaspoon vanilla extract
  21. Use 1/2 teaspoon salt, or to taste
Instructions to make Pumpkin Carrot Cake:
  1. Preheat oven to 350F.To a large bowl, add the eggs, pumpkin, sugars, oil, pumpkin pie spice, vanilla, cinnamon, cloves, and whisk to combine.Add the carrots,the flour, baking powder, baking soda, salt, and stir until just combined, don't over mix.
  2. Optionally add the raisins stir to combine. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 45 minutes or until center is set and a toothpick inserted in the center comes out clean.Lat the cake cool completely
  3. Frosting - To a large bowl add the cream cheese, butter, and beat with an electric mixer until fluffy, about 2 minutes. Add the confectioners' sugar, vanilla, salt, and beat until smooth and incorporated, about 2 minutes.
  4. Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula.keep in the fridge for about 1-2 hours.

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