Pumpkin Carrot Cake


This is one of my favorite desserts of all time. I’ve been making it for years (the picture on the right is the original from the first time I baked it). Whenever I need to make a carrot cake, this is the cake I turn to. It’s moist, full of warm spices and flavor, and has the best texture. The cream cheese frosting is really easy to make and is my favorite frosting on the planet. Do not make the frosting when you’re hungry…it will turn into a dangerous task. 😉 I made it recently after lunch and had a few of these Chewy Ginger Molasses Cookies around and now I know that these cookies taste even better when dipped into this frosting.

Whenever I go to France, people often show the most excitement for carrot cake or Easy Peasy Cheesecake. The thing these two beloved desserts have in common: cream cheese. No wonder the French love it! And it’s not just the French. This cake will please anyone. Don’t be scared off by the pumpkin. It’s just there to provide extra moisture. And like carrots, pumpkin pairs nicely with the cinnamon, cloves, and pumpkin pie spice. You’ll love this cake.

Pumpkin Carrot Cake snippet 1Pumpkin Carrot Cake snippet 2


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