Pumpkin Carrot Cake with Cream Cheese Icing
Recipe type: Dessert
Total time: 
Serves: 9
A moist, healthy cake that tastes best with a slathering of cream cheese icing - a family favourite recipe!
  • CAKE:
  • ½ cup all purpose flour
  • ½ cup whole wheat flour (or additional all purpose flour)
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup packed brown sugar
  • ½ cup pumpkin purée
  • 4 Tbsp vegetable oil
  • 1 Tbsp grated orange zest OR 1 tsp grated lemon zest
  • ½ cup grated carrot (1 smallish carrot)
  • ¼ cup cream cheese, softened
  • ¼ cup butter or margarine, softened
  • 2 cups icing sugar
  • ½ tsp vanilla
  • 1 tsp milk or cream
  1. Preheat oven to 350 degrees. Lightly grease an 8" square baking dish and set aside.
  2. In medium bowl, whisk together flours, baking powder, cinnamon, baking soda, and salt.
  3. In another bowl, whisk eggs for 30 seconds. Add brown sugar, pumpkin, oil, and orange zest, and mix until very smooth.
  4. Add flour mixture to egg mixture and stir just until moist. Stir in carrots.
  5. Scrape batter into prepared baking dish and smooth top, then bake for 23-25 minutes, until toothpick inserted in centre comes out clean.
  6. Set on wire rack to cool before icing.
  7. For icing: With electric mixer, beat together cream cheese and butter. Add icing sugar, vanilla, and milk and mix until smooth and creamy. Store cakes iced with cream cheese icing in fridge.
1) Add ½ cup golden raisins to batter
2) Top with chopped pecans or walnuts
Recipe by Hidden Ponies at https://hiddenponies.com/2013/10/saturday-sweets-pumpkin-carrot-cake-with-cream-cheese-icing/