Amazing Pumpkin Carrot Cake with Cream Cheese Glaze!
This pumpkin carrot cake is super moist and topped with cream cheese pumpkin pie spice glaze!
The only cake you need for fall!
This cake quickly became an obsession of mine. I was wandering what type of seasonal recipes I should feature on the blog? And then it hit me! My mum’s carrot bundt cake has always been one of my go-to recipes but what if I added pumpkin? Pumpkin puree, pumpkin pie spice and cream cheese pumpkin pie spice glaze were added in the original recipe. The experiment was an absolute success! Pumpkin complements carrot so well. If you are looking for a scrumptious dessert which doesn’t require special skills and much time this is the one!
How to make pumpkin carrot cake:
The method is simple and it does not take more than 20 minutes to prepare the cake. Firstly you gather the dry ingredients.
Secondly you beat the wet ingredients along with the sugar in order to dissolve it.
You continue by combining the dry and wet ingredients.
Lastly you fold in the shredded carrots and orange zest and the batter is ready to go into the oven.
This is why I love bundt cakes because there so easy to make and you can be so creative with the flavor combinations. Carrot pumpkin cake is a great family dessert; and if you are a coffee drinker like me, nothing can beat a slice of cake and hot coffee for breakfast. The cake texture is rich and has a crunchy hint from the carrots. The pumpkin pie spice gives an amazing scent and not to mention the deep orange color from the pumpkin puree.
Amazing Pumpkin Carrot Cake with Cream Cheese Glaze
Ingredients
Pumpkin Carrot Bundt Cake:
- 280 gr Self-Rising Flour
- 1 tsp Baking Powder
- 1 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 3 Eggs
- 200 gr Granulated Sugar
- 245 gr Pumpkin Puree
- 150 gr Olive Oil Extra Virgin
- 125 gr Orange Juice Freshly Squeezed
- 1 tsp Pure Vanilla Extract
- 100 gr Carrots Shredded
- 1 tbsp Orange Zest
Pumpkin Cream Cheese Glaze:
- 113 gr Cream Cheese Room Temperature
- 50 gr Powdered Sugar
- 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Pure Vanilla Extract
- 3 tbsp Milk
Instructions
Pumpkin Carrot Bundt Cake:
- Preheat the oven on 350 F.
- Grease a 10 inches bundt pan with non-stick baking spray.
- In a medium bowl sift the flour, baking powder, pumpkin pie spice and salt. Whisk all together and set aside.
- In a stand or hand held mixer beat together the eggs, sugar, pumpkin puree, olive oil, orange juice and vanilla extract. Beat in medium speed till the ingredients are fully incorporated and you have an even mixture.
- Gradually pour the dry ingredients into the wet mixture and combine. Make sure to scrape the bottom of the bowl for any lumps. Be careful not to overmix it.
- Gently fold in the shredded carrots and orange zest into the mixture and stir using a spatula.
- Pour the mixture into the greased bundt pan and bake for 55 minutes or till an inserted toothpick comes out clean with little to no crumbs.
- Let the cake cool down before you pour the glaze.
Pumpkin Cream Cheese Glaze:
- In a mixer beat the cream cheese until it is smooth.
- Add the powdered sugar, pumpkin pie spice, vanilla extract, milk and mix all together.
- Drizzle on top of the cake and enjoy!
Notes
- You don’t want to overmix the cake batter because it won’t rise properly.
- For the pumpkin cream cheese glaze you can use any type of milk. I used almond milk.
- Depending on how runny or thick you want your glaze texture to be you can adjust the amount of milk and sugar accordingly.
- The cake is stored for 5 days in the refrigerator.
- Have any questions about the recipe or want to ask for substitutions? Contact me and I will be happy to help!
Nutrition
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