Delicious Glazed Pumpkin Carrot Cake Recipe

It’s finally September and with that comes a slew of delicious new recipe options! For us, it means harvesting the carrots from our garden and finding delicious ways to eat them up. This recipe has the texture of a Pumpkin Bread with the delicate sweetness of Carrot Cake, all topped off with a delicious Cream Cheese Glaze. What could be better?

Not only is this a simple recipe to bake, and delicious to eat, it’s also a wonderful way to make your home smell like an Autumnal Wonderland. The scents of pumpkin, cinnamon, nutmeg and clove are a surefire way to put anyone in a Fall state of mind.

The key to making this Pumpkin Carrot Cake is to shred fresh carrots. If you use pre-shredded carrots, you’ll lose the natural sweetness and texture that the carrots add to this recipe.

This is a great dessert to have after dinner and it’s equally as great in the morning with a cup of coffee — you really can’t go wrong!

You could bake this a few different ways – I like to bake it in a bundt pan so there is glaze all the way around every slice. You could also bake it in two loaf pans, or two 9″ cake pans. In a Bundt Pan it takes about 75 minutes to bake all the way through. In two pans, it will be closer to 45 minutes.

Delicious Glazed Pumpkin Carrot Cake Recipe

Course: DessertCuisine: CakeDifficulty: Easy

Servings

16

servings

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

Cake Ingredients

• 2 C All Purpose Flour

• 2 tsp Baking Soda

• 2 tsp Pumpkin Pie Spice

• 1 tsp Salt

• 1 C Milk

• 3 Eggs

• 15 Ounces (1 can) Pumpkin Puree

• 1 C Granulated Sugar

• 1 C Brown Sugar

• 1/2 C Vegetable Oil

• 2 C Freshly Shredded Carrot

• Glaze Ingredients

• 8 ounces softened Cream Cheese

• 1/2 Cup (1 Stick) softened unsalted butter

• 2 tsp Vanilla Extract

• 2 C Powdered Sugar

Directions

• Preheat Oven to 350° – Grease your baking pan (1 Bundt, two Loaves, or two Cake pans)
• Mix Flour, Baking Soda, Pumpkin Pie Spice and Salt in Medium Bowl.
• In large bowl using a mixer, Cream together Milk, Eggs, Sugars and Oils. Slowly add in Pumpkin and Carrot until blended.
• With mixer on low speed, gradually add in dry ingredients until fully incorporated.
• Pour batter into pans. 1 Bundt Cake will bake for about 75 minutes, two cake pans will take 35-45 minutes, and two loaves will take about 45-50. Bake until toothpick inserted into the cake comes out clean. Top of cake will brown nicely giving it a brown sugar “Crust.”
• When fully baked, remove cake(s) and cool on baking rack.
• Glaze Directions
• With mixer, cream together Cream Cheese, Butter & Vanilla.
• Slowly add in Powdered Sugar. Beat until fully mixed.
• Heat in saucepan on stove until frosting has melted down to a pourable glaze.
• Pour glaze over your cakes.