Pumpkin Carrot Cake with Cream Cheese Frosting

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Pumpkin Carrot Cake with Cream Cheese Frosting

This pumpkin carrot cake is the moistest most flavorful version I've ever had and I'm proud to call it my own. It features dried cranberries rather than raisins, a generous amount of oatmeal and an easy cream cheese frosting.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 507kcal

Author Robin Gagnon

Ingredients

4 cups old fashioned oats
1 cup all-purpose flour
½ cup whole wheat flour
2 teaspoon baking soda
1 ½ teaspoon baking powder
1 teaspoon Kosher salt
1 teaspoon cinnamon
⅔ cup sugar
2 eggs
2 ½ cups pureed pumpkin canned is good
½ cup apple sauce
1 teaspoon vanilla
⅓ cup canola oil
1 cup dark brown sugar
1 cup buttermilk
1 cup grated carrot
1 cup dried cranberries or raisins if you prefer
1 cup walnuts chopped

Cream Cheese Frosting

1 package of softened cream cheese
¼ pound salted butter softened, (one stick)if you use unsalted just add a generous pinch of salt
1 teaspoon vanilla extract
3 cups confectioners sugar

Instructions

Preheat oven to 350 degrees & coat 8-9 " cake pans with non-stick cooking spray.
Pulse the oats in a food processor until flour-like in consistency.
Add flours, baking soda, baking powder, salt cinnamon & sugar, and pulse to mix.
In a large mixing bowl (stand mixer preferable) whisk eggs, then add pumpkin, apple sauce, vanilla, oil, brown sugar and buttermilk. Mix well.
Add the flour mixture to mixing bowl, and mix well.
Fold in the carrot, cranberries & walnuts, until evenly distributed.
Pour batter into cake pans.
Bake for 33-37 minutes.
Cool on racks.
Slice each cake in half horizontally to create 4 layers. Frost.
Prepare the frosting by beating the butter cream cheese & vanilla until smooth, then adding confectioners sugar and whisking until smooth.
Spread frosting evenly on each layer of the cake and stack.

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