Add this super delicious Pumpkin Carrot cake to your To Do list! This super moist cake is generous in the pumpkin puree, grated carrot, and warm spice department! Frosted with a super silky cream cheese frosting, and topped with toasted walnuts – It will be hard to stop at one slice! Tempted? You should be!
‘Member when I wrote about exercising and how much I hate it? I think I said something like I ought to walk around with a vial of holy water. Anyway… I stopped for like, a week. I did. I was painting a few walls in my living room and felt moving a roller full of paint in an up and down motion several thousand times counted as exercise.
Am I right, or am I right? I got it in and that’s what counts.
Now I’m back at it. Back on my workout DVD flow. I’m not sure if I mentioned, I don’t do gyms. It hurts my soul. And I’m afraid of meningitis and staph infections. I’m neurotic in real life.
I wake up at the ass crack of dawn. I down two glasses of water and I torture my body for 20-40 minutes. I hate every second of it. Every day I pop in a different DVD. Every day a new face tortures my soul and attempts to shrink my Michelin Man arms.
I’d never thought I’d say this, and believe me when I say it goes against the grain – But I love me some Chalene Johnson. It’s a love/hate thing. What I love (and hate) most about her is how she DOES the workout along with her minions. Every rep, every lift – She does it. And of course, yes – I hate that bitch. I mean, she does an entire workout while talking and is never out of breath. EVER! She’s not even human.
I completed a Chalene Johnson workout this morning and I SWORE I was not going to make it. Like someone would find me passed out at noon – Not make it.
It was super intense. And that means I get to eat cake!
Now flow with me, let’s talk about this Pumpkin Carrot Cake.
I know, I know. I should be lacing everything with peppermint. And I will. At some point.
But first, I have a lot of pumpkin puree in my fridge that I refuse to waste.
Hence, this cake. Bruh. Bruh! This cake! It’s worth torturing your body with 20lb weights over. Don’t let the extensive ingredients list deter you. It all comes together pretty quickly. It’s like a two-step dump. First the wet ingredients, then the dry. A mix and you are done.
This Pumpkin Carrot cake is deeply flavored with notes of pumpkin, carrot, brown sugar, and warm spices. It’s super moist due to the melted coconut oil and applesauce. No crushed pineapple here. There is no room for it. I added plump raisins to the mix because I’m a fan. Feel free to omit if you’re raisin averse. Naturally, this cake is frosted and filled with a silky cream cheese frosting. Some toasted walnuts for crunch.
Yes, there’s a lot happening in this cake. I get it. Lots of flavors, so much flavor. Yet these flavors work together beautifully. Totally worth torturing your body while cursing the smack out of Chalene Johnson over.
Making my treats? Awesome! Tag me on Instagram @mindoverbatterny. I want to see!!
Pumpkin Carrot Layer Cake
- For the pumpkin carrot cake
- All-purpose flour, spooned then leveled - 2 cups
- Baking soda - 2 teaspoons
- Ground cinnamon - 1 ¼ teaspoon
- Ground ginger - 1 teaspoon
- Ground cloves - ½ teaspoon
- Freshly grated nutmeg - ½ teaspoon
- Allspice - ½ teaspoon
- Salt - 1/2 teaspoon
- Buttermilk - 3/4 cup
- Eggs - 3 large
- Pumpkin puree - 1 1/3 cups
- Granulated sugar - 1 1/2 cups
- Light brown sugar, packed - 1/2 cup
- Coconut oil, melted - 1/3 cup
- Applesauce - 2/3 cup
- Vanilla extract - 2 teaspoons
- Grated carrots (about 3 medium carrots), using the smallest holes in your box grater - 1 ¼ cup
- Golden raisins - ¾ cup
- Cream Cheese Frosting
- Cream cheese softened - 12 ounces (1 ½ blocks)
- Unsalted butter softened - ½ cup (1 stick)
- Confectioners’ sugar sifted - 4 – 4 ¼ cups
- Vanilla bean paste - 2 tablespoons
- Heavy cream - 2-4 teaspoons
- Squeeze of orange juice
- Toasted walnuts, chopped - 1 ½ cups
Bake the cake:
Preheat oven to 350°F. Spray three 8-inch cake pans with cooking spray and line the bottoms with a round of parchment paper.
In a large bowl, combine all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, nutmeg, allspice, and salt. Set aside.
In a stand mixer fitted with a paddle attachment over medium speed, beat buttermilk, eggs, pumpkin puree, granulated sugar, brown sugar, coconut oil, applesauce, and grated carrots until combined. Stop and scrape the mixer to incorporate the ingredients. Be sure to scrape the bottom of the mixer bowl.
Turn the mixer speed to low. Add the flour mixture in two parts, mixing until just combined. You should see some dried flour bits. Fold in the raisins, making sure to scrape the bottom of the bowl as you fold. By now the flour should be mostly incorporated into the rest of the batter. Divide the batter evenly among the prepared pans. Bang the pans a few times on your counter to remove air bubbles and even the batter.
Place in the oven and bake for 25-32 minutes or until a cake tester inserted in the center of each cake comes out clean. Remove pans from the oven. Allow cakes to cool in the pans for about 8-10 minutes. Remove cakes from pans and transfer to a wire rack to cool completely before frosting.
Make the frosting:
In a bowl of an electric mixer fitted with a whisk attachment (hand mixer works here too) over medium high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn off the mixer and add the confectioners’ sugar and vanilla bean paste. Turn the mixer speed to low and whip until just combined, about 2 minutes. Increase the speed to high and whip for a few minutes until the mixture is smooth and creamy.
Add the heavy cream, 1 tablespoon at a time until desired consistency is reached. Add the squeeze of orange juice and continue whipping for 7-10 minutes to incorporate air into the frosting. Turn off the mixer and remove bowl. Cover the bowl with plastic wrap and place in the refrigerator until ready to use.
Place a layer of carrot cake atop a cardboard circle. Spread cream cheese frosting and smooth flat with an offset spatula. Place a cake layer over the smoothed cream cheese frosting. Repeat with second layer. Top with final layer of carrot cake. Frost the cake with remaining cream cheese frosting. Press walnuts onto the sides and top of cake.
Place cake in the freezer for at least an hour to set. Remove from freezer and serve cake at room temperature.
Or cold. Cold cake is good. So good.
Serves 12 generously.