Carrot Pumpkin Cake
Cuisine: Southern
  • For the Cake:
  • 2 large eggs, at room temperature
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ½ cup toasted walnut oil (or other neutral oil)
  • ½ cup pumpkin puree*
  • ¼ cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 tsps. ground cinnamon
  • 2 tsps. pumpkin pie spice
  • ½ teaspoon ground nutmeg
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups grated carrots (on a box or hand grater, not food processor)
  • ½ cup white sultana raisins, soaked in bourbon
  • For the Icing:
  • 6 oz. cream cheese, room temperature
  • ¼ cup unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange liqueur (or orange juice)
  • 1¼ cups confectioners' sugar, sifted
  • ½ cup roughly chopped walnuts
  1. For the cake:
  2. Preheat oven to 350 degrees (F).
  3. Grease a 9" springform pan & line with parchment; set aside.
  4. In a large bowl combine the eggs, granulated sugar, brown sugar, oil and vanilla, beat well to combine, about 4 minutes. Mixture should be light.
  5. Whisk together the pumpkin and buttermilk.
  6. Sift together the flour, spices, baking powder, baking soda, and salt and stir into the wet ingredients in three parts alternating with the pumpkin buttermilk mixture; stir until just combined. Batter will be thick. Add in the carrots and raisins; gently fold together until incorporated.
  7. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake cake for 45-50 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.
  8. For the icing:
  9. Beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth. 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.
  10. Once the cake has completely cooled, spread the frosting over the cake, decorate with nuts, then slice and serve. Store this cake in the fridge, covered, for up to 4 days.
*Some pumpkin purees are watery some are not. If you open the can and see that it is strain for 20 minutes or so over a bowl.
Recipe by The FrangloSaxon Cooks at