Thursday, May 5, 2011

Pumpkin Carrot Cake

I made this cake a couple of years ago and thought I had posted the recipe but alas I haven't. I was about to make this again for a church activity in a few days so I thought I would post this. This is by far the best carrot cake I have ever had. You must give it a try. It has pumpkin in it also which puts this cake over the top.
Jessie's Pumpkin Carrot Cake
1 cup butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
1 tsp. vanilla
1 small can Pumpkin (about 2 cups)
2 1/4 cup flour
2 tsp baking soda
2 tsp cinnamon
1 tsp. salt
3 cups grated carrots
1/2 cup crushed pineapple,drained
1 cup chopped pecans (optional)
1/2 cup raisins or craisins ( I used craisins because that is what I had it was good)
Preheat oven to 350 degrees. Spray 3 (9 inch) round cake pans with cooking spray. Cream the butter with the sugars with a mixer. Add the eggs and beat well. Add the vanilla and pumpkin. Add the flour, baking soda, cinnamon and salt. Mix well. Mix in the carrots, pineapple, nuts and craisins or raisins. Pour into pans and bake for 30-35 minutes or until a toothpick inserted in comes out clean. Let cool then dump out of pans. Frost in between each layer of cake and all around the cake.
Cream Cheese Frosting
2-80z pkgs cream cheese, softened
1/2 cup butter softened
Cream these together until fluffly. then add 1 tsp vanilla and 3 cups powdered sugar and Mix well.


Nancy said...

My mom makes an incredible carrot cake- absolutely the best I've ever had. This recipe looks like everything she includes (often you don't see pineapple or raisens). With the inclusion of pumpkin, this may actually one-up my mom's recipe. Please don't tell her, especially this close to Mother's Day ;) I will have to tell her about this. We all absolutely love pumpkin. It is so good for you too.

With all of these fruits it must be a health food right? ;)

Lara said...

I usually make the Lion House version of carrot cake, but this one looks very interesting. This one's definitely going on my to-try list!