Best Pumpkin Carrot Cake Recipes

CAKE MIX CARROT-PUMPKIN COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter and egg; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets.
• Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered.

TOO EASY PUMPKIN CARROT CAKE MUFFINS

Steps:

• Heat oven to 350 degrees.
• Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
• Pour into 24 paper lined muffin cups. Bake 18 minutes.
• ***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
• ***Can substitute spice cake mix for the carrot cake mix.

CITRUS-GLAZED PUMPKIN-CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 14-cup angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with 2 additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots and walnuts.
• Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
• Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan. To serve, spoon glaze over top.

CAKE WANTS TO BE CARROT, COULD BE PUMPKIN CAN BE TOMATO SOUP

Steps:

• Combine all dry ingredients in large bowl (except for the sugar) and mix well.
• -Combine sugar, eggs, vegetable oil and soup/pumpkin in separate bowl and mix well
• -Combine the two bowls (dry ingredients and wet ingredients), mix well
• -pour into greased pan (either two round or one large Bundt sized pan).
• -bake at 350 degrees for about 30 minutes, or until a toothpick inserted in the center comes out clean
• FROSTING:.
• -combine whipped cream cheese with vanilla and optional melted butter
• -slowly pour in confectioner's sugar (don't pour it all in at once!).
• -continue to add sugar to taste.
• -refrigerate until you are ready to frost the cake.

CITRUS GLAZE FOR PUMPKIN-CARROT CAKE

Steps:

• In a medium bowl, stir together sugar, lemon and orange juices, and salt. Thin with additional juice if necessary (glaze should be consistency of heavy cream).

PUMPKIN/ZUCCHINI/CARROT CAKE

Steps:

• Combine dry ingredients in separate bowl, add slowly to wet ingredients.
• Lightly grease/dust cake pans. Pour batter into pans.
• Bake at 375 degrees F for 40 minutes.

CITRUS-GLAZED PUMPKIN-CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 14-cup angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with two additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots and walnuts.
• Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
• Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan. To serve, spoon glaze over top.

"MOTTS" SUPER SIMPLE CARROT CAKE (TASTES LIKE PUMPKIN)

Steps:

• In a large bowl mix applesauce and cake mix well.
• Place in a cake pan and bake as directed on cake mix box.

PUMPKIN CARROT CAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 36 muffin cups with baking liners.
• Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
• In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
• Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, pumpkin, orange juice, and vanilla.
• Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
• Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350 degrees for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.

PUMPKIN CARROT CAKE

Steps:

• PREHEAT oven to 350°F Grease two 9-inch-round cake pans. Combine the flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
• Beat eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.
• Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.
• Frost between layers and on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator until ready to serve.
• FOR CREAM CHEESE FROSTING:.
• Combine the cream cheese, butter, and powdered sugar, until fluffy. Add the rest of the ingredients and combine well. Frost cake.

PUMPKIN CARROT CAKE

Steps:

• Cream Cheese Frosting: Add cream cheese, butter, and powdered sugar to a large mixing bowl; beat with an electric mixer until fluffy.
• Add in vanilla, orange juice, and orange peel; beat to combine; set aside.
• Cake: In a mixing bowl, add the flour, baking soda, cinnamon, and salt; stir to combine.
• In a measuring cup, add the milk and lemon juice; stir to combine (will look curdled).
• In a big mixing bowl, add the eggs, pumpkin, sugars, and vegetable oil; beat to combine.
• Add in the pineapple, carrots, and milk mixture; mix well.
• Gradually add the dry ingredients to the batter; beat until combined.
• Add in coconut and 1 cup nuts; stir to combine.
• Pour batter into two 9-inch greased round baking pans.
• Bake at 350° for 30-35 minutes or until pick comes out clean.
• Cool in pans for 15 minutes.
• Turn cakes out onto wire rack and let cool completely.
• Frost cake between layers, on the sides, and on top of the cake with Cream Cheese Frosting.
• Garnish with remaining nuts.
• Store in the refrigerator.

PUMPKIN CARROT CAKE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 36 muffin cups with baking liners.
• Grate the carrots (I use a box grater and use the second largest sized hole). Set aside.
• In a medium sized bowl, combine the carrots, flours, flax, baking powder and soda, cinnamon and allspice. Stir to mix well. Set aside.
• Combine the brown sugar and butter in a large bowl. Beat using a stand mixer or a hand mixer until smooth. Add the eggs and beat until incorporated. Stir in the yogurt, pumpkin, orange juice, and vanilla.
• Add the flour mixture to the sugar/butter/egg mixture. Stir with a wooden spoon until well mixed, but do not over beat.
• Add a scant 1/4 cup of batter to each muffin cup, making about 36 muffins in all. Bake at muffins at 350 degrees for 14-16 minutes, or until cooked through when tested with a toothpick. Remove muffins from the pan and cool on a wire rack completely.
• To freeze: Place completely cooled muffins into gallon sized freezer zip bags in one layer, about 9 will fit in a bag. Using a straw, remove any excess air and zip the bag. Place in the freezer, it's ok to stack the bags on top of each other, for up to 2 months (good luck getting them to last that long!).
• Remove as many muffins as you need at a time and either thaw at room temperature or heat in the toaster oven or microwave. Frost with the sweetened cream cheese, if desired.
• For the sweetened cream cheese: Place all the ingredients in a food processor and process until smooth. Alternatively, you can use a bowl and a hand mixer. Cream cheese will store for up to a week in the refrigerator. (I have not tested freezing it.).

PUMPKIN CARROT CAKE

Steps:

• 1. preheat oven to 350 degrees. Grease 2 9 in. round cake pans
• 2. Combine flour, baking soda, cinnamon, and salt in a small bowl. Combine milk and lemon juice in a small bowl(it will look curdled)
• 3. Beat sugar, pumpkin, eggs, brown sugar and veg. oil in mixer till combined. Beat in pineapple, carrots, and milk mixture till combined. Gradually beat in flour mixture. Stir in the coconut and 1 cup walnuts if desired.
• 4. Pour into cake pans and bake for 30 to 35 minutes.
• 5. Cream Cheese Frosting: beat 8 oz(1 package) of softened cream cheese, 3 cups powdered sugar, 2 tbsp. melted butter and 1 tsp of vanilla in mixer till creamy and smooth. top your cooled cake.

PUMPKIN CARROT CAKE

Steps:

• Combine flour, baking soda, cinnamon and salt in a small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
• Beat granulated sugar, pumpkin, eggs, brown sugar and vegetable oil in large mixer bowl until combined. Beat in pineapple, carrots and milk mixture until combined. Gradually beat in flour mixture. Stir in coconut and 1 cup walnuts or pecans. Pour into 2 greased 9-inch round cake pans.
• Bake preheated 350F oven for 30-35 minutes or until wooden pick inserted comes out clean. Cool in pans on wire rack for 15 minutes. Remove to racks to cool completely.
• In small mixer bowl whip the 2 cans of cream cheese frosting to make it light and fluffy. Frost cake when cool. Garnish with chopped pecans or walnuts.