buttery & CHEWY

Peanut Butter Marshmallow Cookies 

This moist, flavorful Pumpkin Carrot Cake is made with pumpkin AND carrots, cinnamon and nutmeg, and topped with rich, brown sugar sugar cream cheese frosting!

-Pumpkin AND Carrot: Pumpkin adds extra moisture and flavor and make this a special carrot cake.  – Brown sugar cream cheese frosting: The brown sugar cream cheese frosting is rich and tastes like caramel! 

Why you will LOVE this cake recipe:

– flour – baking powder – baking soda – salt – pumpkin pie spice – cinnamon – nutmeg – vegetable or canola oil – granulated sugar – brown sugar – 3 eggs – vanilla – pumpkin puree – 1/2 cup buttermilk – 2 cups shredded carrots – 1 red apple

Ingredients

Ingredients

what you'll need: 

In large mixing bowl, whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.

Instructions

Instructions

In a large mixing bowl, whisk to combine the sugars and eggs. Stir in the vanilla and pumpkin puree followed by the oil. Add the buttermilk alternatively with the dry ingredients, mixing just til combined. Stir in carrots and apple.

Instructions

Mix the cream cheese and butter until creamed and combined. Add the brown sugar and vanilla and mix until combined. Turn the mixer on low and gradually mix in the powdered sugar.

Instructions

Frost the cooled cake, slice and ENJOY!

Instructions

This is THE carrot cake to make for Easter! It's made with pumpkin AND carrots, cinnamon and nutmeg, and topped with rich, brown sugar sugar cream cheese frosting!

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