Pumpkin Carrot Cake

Ingredients

  • Regular Icing:
  • 2 tsp. cinnamon
  • 1 cup (250 mL) icing sugar
  • ½ tsp (2 mL) vanilla
  • ¼ cup (50 mL) butter, softened
  • 1 pkg (8 oz/250 g) cream cheese, softened
  • ORCream Cheese Icing:
  • + 16 more ingredients
    • ½ cup whipping cream
    • 3-¾ cups icing sugar
    • ¾ cup butter, softened
    • ½ cup chopped toasted pecans
    • 1 cup canned pumpkin purée
    • 2 cups grated carrots
    • ½ tsp. nutmeg
    • ¾ tsp. salt
    • 1 tsp. baking soda
    • 2 tsp. baking powder
    • 2 cups all-purpose flour
    • 1 tsp. vanilla
    • ½ cup vegetable oil
    • ¾ cup packed brown sugar
    • ¾ cup granulated white sugar
    • 3 eggs

1. In large bowl, beat together both sugars, eggs, oil and vanilla until smooth. In separate bowl, mix together flour, baking powder, cinnamon, baking soda, salt and nutmeg. Pour dry mixture over egg mixture and stir just until moistened. Stir in carrots, pumpkin and pecans. Spread in greased 13-...

View full recipe at SpringPad

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