Pumpkin Spice Carrot Cake with Frosting

 Pumpkin Spice Carrot Cake with Cream Cheese Frosting
Pumpkin Spice Carrot Cake with Cream Cheese Frosting

Autumn has all the fun things we all look forward to, such as raking leaves, taking down the garden, picking apples, Halloween, Pumpkin Festival, Thanksgiving, and the endless drinks and desserts made with pumpkin pie spices, nutmeg, cinnamon, cloves and ginger.

I found out that pumpkin spice is not pumpkin, or the spices added to milkshakes, coffee, oatmeal, pies, cookies or cakes, but rather the sensational aroma of the combined spices when baked or brewed. Glad to learn something new every day.

Eating a slice of pumpkin spice cake is a real treat for the taste buds. Making a pumpkin spice carrot cake is even better. Adding a cream cheese frosting is delicious. Lynard made this cake twice already, without my help. I am so happy he likes cooking and baking too. The cake turned out more delicious than expected, light and spongy texture, tastes smooth and mellow, with the perfect frosting to add even more flavors to the cake. And it smells so good. From now on, this is our birthday cake, Thanksgiving cake, and New Year cake.


Pumpkin Spice Carrot Cake with Cream Cheese Frosting





Print recipe:

Pumpkin Spice Carrot Cake with Frosting

  • Servings: 12 | Recipe by Leslie at Soups Ahoy
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Ingredients and Instructions

1/4 cup canola oil, 1/2 cup regular white sugar, 1/2 cup light brown sugar
1/4 cup molasses (original, not more), 2 large eggs, at room temperature
2 teaspoons pure vanilla extract, 2 tablespoons regular milk (more if needed)
1 2/3 cups all-purpose unbleached flour, 1/2 teaspoon regular salt
1 1/2 teaspoons baking powder, 1 teaspoon baking soda
1/2 teaspoon ground cloves, 1/2 teaspoon ground turmeric
1 teaspoon ground cinnamon, 1 teaspoon ground ginger
2 cups grated carrots (3 organic rainbow carrots), not more

Cream Cheese Frosting:
1 package (8 oz, original) cream cheese, softened (not melted)
3 tablespoons salted butter, softened (not melted)
1 1/4 cups powdered sugar, 2 teaspoons pure vanilla extract
1 or 2 tablespoons regular milk, to thin the frosting a little for easy spread
1/2 cup chopped, toasted, salted pecans, for garnish, optional


Preheat the oven to 350 degrees F.  Grease and flour a 9-by-12-by-2 1/2-inch pan.
Bake time:  22 minutes, watch at the end.

In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, turmeric and ginger. In another bowl, whisk together the sugars, molasses, eggs and canola oil; add milk and vanilla extract last, mix well. Add the dry ingredients, 1/3 at a time, mix until incorporated. Use a spatula to fold in the grated carrots. Mix until moist and together, but don’t over work it. If it seems too dry or thick, just add a little more milk and mix again.

Spread the batter into the prepared pan. Bake until a wooden stick inserted in the center comes out clean and the cake is pulling away from the sides of the pan, about 21 to 22 minutes. Cool completely on a wire rack before adding frosting.

For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla extract just until smooth. Add 1 or 2 tablespoons milk to thin out the frosting, so it is easier to spread onto the cake. Spread the frosting over the top of the cooled cake. Garnish with chopped pecans, optional.

You can also use other frosting options, such as orange cream cheese frosting.

Orange Cream Cheese Frosting:
1 package (8 oz, original) cream cheese, softened (not melted)
3 tablespoons salted butter, softened (not melted)
1 or 2 tablespoons fresh orange juice
2 teaspoons pure vanilla extract
1 1/2 teaspoons orange zest
1 1/4 cups powdered sugar


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