Pumpkin Spiced Carrot Cake
Who doesn’t love carrot cake ?! Well this little number will knock your socks off with the spiced frosting and pumpkin spice its perfect.
This pumpkin spiced carrot cake is absolutely bursting with with flavors and is a definite yes to any dessert table X
2 cups all-purpose flour
3 large rooms temp eggs
2 1/2 tsp pumpkin pie spice (can be replaced with cinnamon)
2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk (regular milk will do)
2 tsp vanilla extract
1 cup of pumpkin puree
1 1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 1/2 cups grated carrots
1 cup sweetened shredded or flaked coconut
1/2 cup crushed pineapple
1/2 cup chopped walnuts
Preheat oven to 350.
Generously grease and flour two 9 inch cake pans.
In a medium bowl combine, flour, salt, baking, soda and pumpkin spice or cinnamon.
In a large bowl beat together, buttermilk, eggs, oil, pumpkin, sugars and vanilla extract until smooth and creamy.
Gradually adding the dry ingredients.
Fold in the pineapple, pumpkin, carrots and nuts and coconut until combined.
Pour batter into your cake pans and bake for 25- 35 min or until cakes are browned on top and an inserted toothpick comes out clean.
Cool cakes in the pans for 30 min and then turn them out on wire racks to cool completely.
Spiced Cream Cheese Frosting
12 oz cream cheese softened
6 oz butter softened
3 cups confectioner’s sugar
2 tbs brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 tsp vanilla extract
Cream together cream cheese and butter until very smooth and creamy.
Add all other ingredients and adjust if necessary.
*refrigerate frosting for 15 minutes to make it easier spread.
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