This pumpkin carrot cake is super easy to make (in just one bowl), incredibly moist, loaded with Fall flavors, and crowned with decadent cream cheese frosting!
I am absolutely obsessed with this pumpkin carrot cake recipe from Averie Cooks . It is super easy. It can be whipped up in one bowl, and it bakes in a single springform pan.
This cake has the flavor of pumpkin and gets the moist, dense texture of carrot cake from the freshly grated carrots. I’ve been asked if pre-grated carrots would work in this recipe; I have never tried them. I feel that the moisture and texture of freshly grated (by hand or food processor) are key, and I suggest not using pre-grated.
This cake is baked in a 9″ springform pan. A regular cake pan is not deep enough, and the batter will overflow during cooking. I think a regular sized loaf pan would also work with this recipe.
Make ahead: This cake is actually better a day or two after baking. The flavors blend, and the cake is more moist after 24 hours. The cake can be frozen up to two months, then thawed and frosted the day of serving.
When Fall is in the air and dinner guests are coming, this cake might be just the ticket for an easy and impressive dessert. Please let me hear from you if you try it; I love hearing from my sweet readers! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Serving Size: 1
Amount Per Serving: Calories: 4331 Total Fat: 242g Saturated Fat: 64g Cholesterol: 256mg Sodium: 3213mg Carbohydrates: 527g Sugar: 400g Protein: 31g