Pumpkin Carrot Cake with Cinnamon Cream Cheese Frosting
- Prep Time 30 minutes
- Cook Time 30 minutes
- Total Time 1 hour
- Yield 16 servings
- Category dessert
- Method oben
- Cuisine american
Pumpkin Carrot Cake with Cinnamon Cream Cheese Frosting
- Prep Time 30 minutes
- Cook Time 30 minutes
- Total Time 1 hour
- Yield 16 servings
- Category dessert
- Method oben
- Cuisine american
Ingredients
Units
for the cake
- 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
for the frosting
- 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
Instructions
- Preheat oven to 350°F. Grease and flour three 8 1/2-inch cake pans.
- In a large bowl, combine carrots, pumpkin, coconut, raisins, Dixie Crystals sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Incorporate dry ingredients into wet, stirring until just combined.
- Pour batter into prepared pans. Bake for 30 minutes, then allow to chill completely before frosting.
- To make the frosting, whip butter and cream cheese until light and fluffy, about 3 minutes. Add in powdered sugar and cinnamon and whip to combine, about 2 minutes.
- Place the first cake on a cake stand, then top with roughly 1 cup of frosting. Layer the second and third layers, frosting the same amount in between each. Frost edges of the cake with remaining frosting, then sprinkle coconut around the edges. Top with pepitas and cinnamon sticks.