Pumpkin Carrot Cake With Cream Cheese Frosting

So here’s the deal with this cake: It’s pretty much diet food. What else do you call a cake that contains TWO vegetables and a fruit? Well, you could also call it delicious. Or amazing. Or the-best-cake-you’ve-ever-tasted. Whatevs. The most important thing is that you don’t feel guilty when you eat one (or two or three or four) slice(s) of this incredible pumpkin carrot cake. And believe me, eating numerous slices isn’t all that hard.

How do you make carrot cake moist?

Let’s start with the texture of this bad boy. I’m going to use the dreaded “m” word but just deal with it. This cake is so super moist, it’s almost unbelievable. This is due to the entire can of crushed pineapple with juice that is added right at the end as well as the cup of pumpkin puree. Both of which add only a hint of flavour but guarantee a soft, moist carrot cake. Then, because of the natural sweetness of the pineapple and the pumpkin, you don’t need to use as much sugar so I only used dark brown sugar. You could use regular white sugar but the Muscavado sugar I used adds an incredibly caramel flavour to the finished cake. This along with the spices and grated carrots results in a seriously delicious sponge. Finish that off with the creamiest cream cheese frosting (cream cheese is by far the best carrot cake icing out there) you’ve ever tasted and you have the best carrot cake recipe you’ll ever taste.

How to make pumpkin carrot cake

Cream butter and sugar together then add eggs. Sift together the dry ingredients then add the dry ingredients and the pineapple juice alternating between the two. Fold in the pumpkin, grated carrots and pineapple then divide between cake pans. Bake until a skewer inserted comes out clean then remove from the oven and cool. Sandwich with frosting and serve.