Best 5 Pumpkin Carrot Cake Recipes
Are you ready to embark on a culinary adventure and create a delightful pumpkin carrot cake that will tantalize your taste buds? This harmonious blend of pumpkin and carrot offers a moist and flavorful cake with a vibrant orange hue that will brighten up any occasion. Whether you're a seasoned baker or just starting your baking journey, this article will guide you through the process of selecting the perfect recipe and provide insights into the secrets of achieving a moist, flavorful, and visually stunning pumpkin carrot cake.
Check out the recipes below so you can choose the best recipe for yourself!
TOO EASY PUMPKIN CARROT CAKE MUFFINS
This is a recipe for yummy muffins that I found in Woman's World magazine. I made them last fall and my TOPS (Take Off Pounds Sensibly) group loved 'em!
Provided by CallMeBubbles
Categories Quick Breads
Time 23m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees.
- Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
- Pour into 24 paper lined muffin cups. Bake 18 minutes.
- ***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
- ***Can substitute spice cake mix for the carrot cake mix.
CAKE MIX CARROT-PUMPKIN COOKIES
Looking for a delicious dessert using Betty Crocker™ Super Moist™ carrot cake mix? Then try these easy pumpkin cookies topped with Betty Crocker® frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 32
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter and egg; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets.
- Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered.
Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 19 g, TransFat 1 g
CITRUS GLAZE FOR PUMPKIN-CARROT CAKE
Use this recipe to make our Citrus-Glazed Pumpkin-Carrot Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together sugar, lemon and orange juices, and salt. Thin with additional juice if necessary (glaze should be consistency of heavy cream).
PUMPKIN CARROT CAKE
Make and share this Pumpkin Carrot Cake recipe from Food.com.
Provided by ChamoritaMomma
Categories Dessert
Time 1h5m
Yield 1 9-inch, 12 serving(s)
Number Of Ingredients 21
Steps:
- PREHEAT oven to 350°F Grease two 9-inch-round cake pans. Combine the flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
- Beat eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.
- Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.
- Frost between layers and on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator until ready to serve.
- FOR CREAM CHEESE FROSTING:.
- Combine the cream cheese, butter, and powdered sugar, until fluffy. Add the rest of the ingredients and combine well. Frost cake.
PUMPKIN CARROT CAKE
2 things that are a great combo together
Provided by Kim Kelemen
Categories Other Desserts
Time 55m
Number Of Ingredients 16
Steps:
- 1. preheat oven to 350 degrees. Grease 2 9 in. round cake pans
- 2. Combine flour, baking soda, cinnamon, and salt in a small bowl. Combine milk and lemon juice in a small bowl(it will look curdled)
- 3. Beat sugar, pumpkin, eggs, brown sugar and veg. oil in mixer till combined. Beat in pineapple, carrots, and milk mixture till combined. Gradually beat in flour mixture. Stir in the coconut and 1 cup walnuts if desired.
- 4. Pour into cake pans and bake for 30 to 35 minutes.
- 5. Cream Cheese Frosting: beat 8 oz(1 package) of softened cream cheese, 3 cups powdered sugar, 2 tbsp. melted butter and 1 tsp of vanilla in mixer till creamy and smooth. top your cooled cake.
Tips:
- Make sure your pumpkin and carrots are finely grated. This will help them blend into the batter evenly and create a smooth, moist cake.
- Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake at a moderate temperature. A 350°F oven is ideal. This will help the cake bake evenly without overbrowning.
- Use a bundt pan or loaf pan for best results. These pans will give the cake a nice shape and help it bake evenly.
- Let the cake cool completely before frosting it. This will help the frosting set properly and prevent it from melting.
Conclusion:
Pumpkin carrot cake is a delicious and nutritious treat that is perfect for any occasion. It is moist, flavorful, and packed with healthy ingredients. With a few simple tips, you can make a pumpkin carrot cake that everyone will love. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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