Pumpkin carrot cake
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Pumpkin Carrot cake with cream cheese frosting

Moist, delicious pumpkin carrot cake with the creamiest cream cheese frosting. The perfect recipe for a tea-time treat and a definite crowd pleaser.
Course Baked goods, Cake, Dessert, Easter
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Author Alida Ryder

Ingredients

  • 1 cup or 2 sticks softened butter
  • 1 cup packed soft brown sugar (I used Muscavado sugar)
  • 2 extra-large eggs
  • 2 ¾ cups cake flour all purpose
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • pinch of ground cloves
  • reserved juice from crushed pineapple
  • 1 cup pumpkin puree
  • 1 x 400g approx 14 oz can/tin crushed pineapple with juice, drained but juice reserved
  • 1 ½ cups grated carrots

for the cream cheese frosting

  • 1/2 cup /1 stick butter, softened
  • 1/4 cup cream cheese softened
  • 2 cups icing sugar sifted
  • juice of 1/2 lemon

Instructions

  • Pre-heat the oven to 180°c and grease and line 3x 20cm cake pans with baking paper.
  • In a large bowl, cream the butter and sugar together until light and fluffy.
  • Add the eggs one a time, beating well after each addition.
  • Sift together the flour, baking powder, baking soda and spices.
  • Add the flour and the pineapple juice, alternatively, to the creamed butter, sugar and eggs and mix until everything has been incorporated.
  • Fold in the pumpkin purée, crushed pineapple and carrots.
  • Divide the batter between the three prepared pans and place in the oven.
  • Bake for 20-30 minute until the cakes are golden brown and a skewer inserted comes out clean.
  • Remove from the oven and allow to cool completely.
  • To make the frosting, beat together the butter and cream cheese then add the icing sugar and mix until thick and creamy.
  • Add the lemon juice and mix through then stack the cakes, dividing the frosting between the layers then serve.
  • *This cake will last for approximately one week if kept in an airtight container.