Spiced Pumpkin Carrot Cake with Maple Cream Cheese Frosting
With Mazola® Vegetable Oil
SERVING SIZE
12 Servings
TOTAL TIME
1 Hour 10 Minutes
SKILL LEVEL
Beginner
Ingredients:
SPICED PUMPKIN CARROT CAKE:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt
- ¾ cup milk
- 1 tbsp lemon juice or apple cider vinegar
- 3 eggs
- 1 ½ cups canned pumpkin puree
- 1 ½ cups sugar
- ½ cup Mazola vegetable oil
- 1 tsp vanilla extract
- 2 medium carrots, grated (about 1 cup)
MAPLE CREAM CHEESE FROSTING:
- 16 ounces cream cheese, room temperature
- 1/2 cup pure maple syrup, room temperature
Instructions:
CAKE:
- Preheat your oven to 350°F. Grease and flour a 9 x 13 inch baking pan.
- In a large mixing bowl, combine flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- With a hand mixer or stand mixer, beat milk, lemon juice, eggs, pumpkin, sugar, Mazola vegetable oil, vanilla, and carrots until combined. Slowly add flour mixture, stirring until fully incorporated. Pour the batter into the prepared pan.
- Bake for 30-32 minutes. The cake is done when a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack to cool completely.
FROSTING:
- Using a hand mixer, beat the cream cheese on high until smooth and fluffy. Scrape down the sides of the bowl.
- While beating the cream cheese, slowly add the maple syrup in a thin drizzle to avoid lumps. Continue beating on high until completely smooth, stopping and scraping down the sides as needed.
- Once cake is cool, spread cream cheese icing over top; slice and serve.
