Pumpkin Carrot Cake

Pumpkin Carrot Cake

I had leftover pumpkin puree from cookie recipes, I found this recipe in a blog called " bakery by nature." original recipe has shortening nuts and brown sugar. I didn't use them. (I didn't have them :D ) feel free to use them though

Ingredients :

• 2 large eggs
• 1 cup pumpkin puree
• 1 cup grated carrot
• 3/4 cup granulated sugar
• 1/2 cup canola or vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 spoon ground ginger
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt, or to taste
• 1 cup raisins,-For Frosting:
• 6 ounces cream cheese, softened-half stick unsalted butter, softened
• 1 confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt, or to taste

Read More: Chocolate Cake

Method :

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 the 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. Let 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.