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 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 16
Calories 507kcal
Author Robin Gagnon
Ingredients
4cupsold fashioned oats
1cupall-purpose flour
½cupwhole wheat flour
2teaspoonbaking soda
1 ½teaspoonbaking powder
1teaspoonKosher salt
1teaspooncinnamon
⅔cupsugar
2eggs
2 ½cupspureed pumpkincanned is good
½cupapple sauce
1teaspoonvanilla
⅓cupcanola oil
1cupdark brown sugar
1cupbuttermilk
1cupgrated carrot
1cupdried cranberriesor raisins if you prefer
1cupwalnutschopped
Cream Cheese Frosting
1package of softened cream cheese
¼poundsalted buttersoftened, (one stick)if you use unsalted just add a generous pinch of salt
1teaspoonvanilla extract
3cupsconfectioners 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.