Description
Indulge in the warmth of fall with this easy-to-make Pumpkin Carrot Cake, a delightful dessert that combines the essence of pumpkin and carrot in one moist, flavorful treat. Perfect for gatherings or cozy nights at home, this recipe uses just three main ingredients, making it both simple and accessible. The result is a cake that’s irresistibly delicious and sure to please your guests. Top it with creamy cream cheese frosting or enjoy it warm with a scoop of vanilla ice cream for an enhanced experience.
Ingredients
Scale
- 1 box carrot cake mix (or spice cake mix)
- 15 ounces pureed pumpkin
- 2 eggs
- 1 can cream cheese frosting
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9 x 13 inch pan.
- In a mixing bowl, combine the carrot cake mix, pureed pumpkin, and eggs. Mix until fully incorporated using a whisk or electric mixer.
- Pour the batter evenly into the greased pan and bake for 20 – 25 minutes. Check doneness with a toothpick; it should come out clean.
- Allow the cake to cool completely before frosting with cream cheese frosting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 60g)
- Calories: 180
- Sugar: 12g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg