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Pumpkin Carrot Cake with Cream Cheese Frosting
BAKER BY NATURE23Ingredients
90Minutes
650Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 large eggs (at room temperature)
- 3/4 cup granulated sugar
- 1/2 cup canola (vegetable, or coconut oil, I used melted coconut oil because I love the slight flavor it adds to the overall cake)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup light brown sugar (packed)
- 1/4 cup buttermilk
- 1 tsp. pure vanilla extract
- 2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 tsp. ground cloves
- 1/2 tsp. all spice
- 1/2 tsp. ground nutmeg
- 1 1/4 cups all purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 cups grated carrots (coarsely)
- 1/2 cup raisins (optional)
- 1/2 cup nuts (diced, optional, I used pistachios with great results)
- 6 oz. cream cheese (VERY soft)
- 1/4 cup unsalted butter (VERY soft)
- 1 Tbsp. pure vanilla extract
- 2 cups confectioners sugar (sifted)
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories650Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol90mg30% |
Sodium370mg15% |
Potassium320mg9% |
Protein8g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate84g28% |
Dietary Fiber3g12% |
Sugars63g |
Vitamin A130% |
Vitamin C4% |
Calcium15% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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