Thanksgiving Pumpkin Carrot Cake
Katie from Austin is a fan of the show who enjoys baking and traveling. We are delighted to share her favorite Thanksgiving recipe for a delectable pumpkin carrot cake! Be sure to check out the recipe...
IT'S A PIECE OF CAKE!
Thanksgiving Pumpkin Carrot Cake
Ingredients:
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ginger
1 teaspoon ground cloves
1 teaspoon cinnamon
½ teaspoon salt
¾ cup buttermilk
3 eggs
1 ⅓ cups canned pumpkin puree
1 ⅓ cups granulated sugar
¼ cup brown sugar
½ cup vegetable or canola oil
2 teaspoons pure vanilla extract
⅓ cup crushed pineapple, drained
1 cup grated carrots
I like to add about a cup of raisins, too.
Directions:
Preheat oven to 350°F. Generously grease two or three 9-inch cake pans, and line the bottoms with a round of parchment.
In a large bowl, combine flour, baking soda, pumpkin pie spice, cinnamon, and salt.
With a wooden spoon, cream buttermilk, eggs, pumpkin, sugars, oil, vanilla, pineapple, and carrots until well combined. Slowly add flour mixture, stirring until the flour is fully incorporated in the wet ingredients.
Divide the batter evenly among the prepared pans. Tap the pans on the countertop a few times to remove air bubbles.
If using two cake pans, bake for approximately 35 minutes.
Cream Cheese Frosting
Ingredients:
12 ounces cream cheese, softened
6 tablespoons unsalted butter, softened
4 cups powdered sugar, sifted if lumpy
1 teaspoon pure vanilla extract
2-4 teaspoons buttermilk
Directions:
Beat with mixer on low.
If you make this sweet dessert, be sure to tag Quite Frankly on social media and if you would like to contribute your culinary talents to a future edition of the newsletter, be sure to submit your best recipes to us on the forum.