My favorite carrot cake - made with pumpkin! After one bite you'll want to add pumpkin to your carrot cake recipe every time. Silky cream cheese frosting and chopped pistachios finish off this delicious cake!
1/2cupcanola, vegetable, or coconut oil (I used melted coconut oil because I love the slight flavor it adds to the overall cake)
1/2cuppumpkin puree (not pumpkin pie filling)
1/4cuplight brown sugar, packed
1/4cupbuttermilk
1teaspoonpure vanilla extract
2teaspoonsground cinnamon
1teaspoonpumpkin pie spice
1/2teaspoonground cloves
1/2teaspoonall-spice
1/2teaspoonground nutmeg
1 1/4cupsall-purpose flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1/4teaspoonsalt
1 1/2cupscoarsely grated carrots
1/2cupraisins, optional
1/2cupdiced nuts, optional (I used pistachios with great results)
For the Cream Cheese Frosting:
6ozcream cheese, VERY soft
1/4cupunsalted butter, VERY soft
1tablespoonvanilla pure extract
2cupsconfectioners' sugar, sifted
Instructions
Preheat oven to 350 degrees (F). Generously grease a 9" springform pan; set aside.
In a large bowl combine the eggs, granulated sugar, oil, pumpkin, brown sugar, buttermilk, vanilla, and spices; beat well to combine. Add the flour, baking powder, baking soda, and salt to the wet mixture; stir until just combined. Batter will be on the thicker side but resist the urge to over mix! Add in the carrots, raisins, and nuts; gently fold together until incorporated.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake cake for 42-50 minutes, or until the top is golden brown and set, and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 20 minutes in the pan, then transfer it to a wire rack to cool completely.
While the cake is cooling, make your frosting!
In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cake has completely cooled, spread the frosting over the cake, decorate with additional nuts, if desired, then slice and serve! Store this cake in the fridge, covered, for up to 4 days. Not that I think it'll last that long ;)
Video
Notes
This recipe is exerted, with permission, from Averie Sunshine's cookbook: Cooking with Pumpkin (Recipes that go beyond the pie). The recipe is written in my own words. This post is not being compensated in any way or form, and all words and opinions are, as always, my own.
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