Pumpkin Carrot Layer Cake
Add this super delicious Pumpkin Carrot cake to your To Do list! This super moist cake is generous in the pumpkin puree, grated carrot, and warm spice department! Frosted with a super silky cream cheese frosting, and topped with toasted walnuts – It will be hard to stop at one slice! Tempted? You should be!
For the pumpkin carrot cake
- 2 cups All-purpose flour spooned then leveled
- 2 teaspoons Baking soda
- 1 ¼ teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- ½ teaspoon Ground cloves
- ½ teaspoon Freshly grated nutmeg
- ½ teaspoon Allspice
- 1/2 teaspoon Salt
- 3/4 cup Buttermilk
- 3 large Eggs
- 1 1/3 cups Pumpkin puree
- 1 1/2 cups Granulated sugar
- 1/2 cup Light brown sugar packed
- 1/3 cup Coconut oil melted
- 2/3 cup Applesauce
- 2 teaspoons Vanilla extract
- 1 ¼ cup Grated carrots about 3 medium carrots, using the smallest holes in your box grater
- ¾ cup Golden raisins
Cream Cheese Frosting
- 12 ounces 1 ½ blocks Cream cheese softened
- ½ cup 1 stick Unsalted butter softened
- 4 – 4 ¼ cups Confectioners’ sugar sifted
- 2 tablespoons Vanilla bean paste
- 2-4 teaspoons Heavy cream
- Squeeze of orange juice
- 1 ½ cups Toasted walnuts chopped
Bake the cake:
Preheat oven to 350°F. Spray three 8-inch cake pans with cooking spray and line the bottoms with a round of parchment paper.
In a large bowl, combine all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, nutmeg, allspice, and salt. Set aside.
In a stand mixer fitted with a paddle attachment over medium speed, beat buttermilk, eggs, pumpkin puree, granulated sugar, brown sugar, coconut oil, applesauce, and grated carrots until combined. Stop and scrape the mixer to incorporate the ingredients. Be sure to scrape the bottom of the mixer bowl.
Turn the mixer speed to low. Add the flour mixture in two parts, mixing until just combined. You should see some dried flour bits. Fold in the raisins, making sure to scrape the bottom of the bowl as you fold. By now the flour should be mostly incorporated into the rest of the batter. Divide the batter evenly among the prepared pans. Bang the pans a few times on your counter to remove air bubbles and even the batter.
Place in the oven and bake for 25-32 minutes or until a cake tester inserted in the center of each cake comes out clean. Remove pans from the oven. Allow cakes to cool in the pans for about 8-10 minutes. Remove cakes from pans and transfer to a wire rack to cool completely before frosting.
Make the frosting:
In a bowl of an electric mixer fitted with a whisk attachment (hand mixer works here too) over medium high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn off the mixer and add the confectioners’ sugar and vanilla bean paste. Turn the mixer speed to low and whip until just combined, about 2 minutes. Increase the speed to high and whip for a few minutes until the mixture is smooth and creamy.
Add the heavy cream, 1 tablespoon at a time until desired consistency is reached. Add the squeeze of orange juice and continue whipping for 7-10 minutes to incorporate air into the frosting. Turn off the mixer and remove bowl. Cover the bowl with plastic wrap and place in the refrigerator until ready to use.
Place a layer of carrot cake atop a cardboard circle. Spread cream cheese frosting and smooth flat with an offset spatula. Place a cake layer over the smoothed cream cheese frosting. Repeat with second layer. Top with final layer of carrot cake. Frost the cake with remaining cream cheese frosting. Press walnuts onto the sides and top of cake.
Place cake in the freezer for at least an hour to set. Remove from freezer and serve cake at room temperature.
Or cold. Cold cake is good. So good.
Serves 12 generously.