Eat your veggies part 2: Carrot Pumpkin Spice Cake with Orange Cream Cheese Frosting

OK, here’s another fabulous cake, with a pound of carrots AND a pound of pumpkin! Don’t forget the fruit: there’s some orange peel in the frosting 😉

Two-layer Carrot Pumpkin Spiced Cake with Orange Cream Cheese Frosting

4 cup grated carrot
1 cup raisins
3 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2-1/2 tsp cinnamon
fresh grated nutmeg
1/8 tsp ground cardamom
1/8 tsp ground allspice
1/8 tsp ground ginger
fresh ground black pepper
1 cup vegetable oil
3/4 cup granulated sugar
3/4 cup brown sugar
3 eggs
1/4 cup milk
1 TBSP molasses
15 oz can (or fresh baked) pumpkin

Butter and flour 2-9″ cake pans.
Preheat oven to 350*.
Combine carrot and raisins with 1/4 cup water (or enough to cover) in a saucepan, and cook til raisins are plump. Drain excess water.
Sift dry ingredients together.
Mix wet ingredients together.
Add dry to wet, mix til blended. Add carrot/raisin mixture.
Divide evenly into cake pans.
Bake 45-50 minutes or til toothpick come out clean.

Orange Cream Cheese Frosting

Mix together 8 oz room temp cream cheese, and 6 oz room temp butter til smooth.
Add 1 tsp vanilla, and grated peel of 1 orange.


Let cakes cool completely. Run a knife around edge of first cake pan. Invert over a cake plate, tap till it comes out. (If it doesn’t come out perfectly, don’t worry, this is a 2 layer FROSTED cake, no one will know! Just scoop out cake left in pan, and putty it back into the bottom of the cake.)

Frost top. Do the same with the second cake. Frost top and sides.