Dark's Kitchen
Serves 8


2 C all-purpose flour
1 1/4 C sugar
1 1/2 C carrot, grated
1 C pumpkin puree
3/4 C walnuts, chopped (or nut of your choice)
1/2 C vegetable oil
1/4 C brown sugar
2 large eggs
2 tsp baking soda
2 tsp cinnamon, plus extra for garnish
1 tsp baking powder
1 1/2 tsp vanilla extract
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
walnuts or pecans or nut of your choice, optional, garnish


2 8 oz. cream cheese, softened
2 1/2 C powdered sugar
1/4 C (1/2 stick) unsalted butter, softened
2 tsp vanilla extract
2 tsp lemon juice
water, optional (for a thick glaze)



Preheat oven to 350 F degrees.

Line two 8 inch cake pans (or three, depending on how thick you want your cakes) with parchment paper.

Combine flour, baking soda, cinnamon, baking powder, nutmeg, allspice, and salt, in a medium bowl and whisk together.

In a separate bowl or mixer, beat together eggs, sugars, vegetable oil, pumpkin puree, and vanilla extract, until combined.

Gradually mix the dry ingredients into the wet, stir until only just incorporated. Dough will be thick.

Fold in grated carrots and chopped nuts. Evenly divide batter between cake pans.

Bake for 55-60 minutes, or until cakes are browned and toothpick inserted in center comes out clean.

Let cool 20 minutes in pan before turning out on a wire rack to finish cooling.


Beat together, cream cheese and butter, until smooth.

Gradually add powdered sugar until desired consistency and sweetness is reached.

Note: add 1-2 Tbsp water to make frosting more of a thick glaze.

Mix in vanilla extract and lemon juice. Once cakes have cooled completely, frost and stack cakes.

Garnish with cinnamon and nuts (if using).
Pumpkin Carrot Cake
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