Pumpkin Carrot Cake with Cream Cheese Frosting

Pumpkin Carrot Cake with Cream Cheese Frosting
20 Ingredients
  • ¾ c. canola oil
  • 3 c. all-purpose flour
  • 1 T bsp pumpkin pie spice
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • ½ tsp. baking soda
  • 3 large eggs
  • ¾ c. granulated sugar
  • ¾ c. dark brown sugar
  • 1 can pure pumpkin
  • ¼ c. whole milk
  • 2 tsp. pure vanilla extract
  • 2 medium carrots
  • 1 c. walnuts
  • 4 package cream cheese
  • 1 c. unsalted butter
  • 4 tsp. pure vanilla extract
  • 6 c. confectioners’ sugar
  • Orange and green gel or paste food color
  • 1 flat-bottom wafer ice cream cone
Nutrition
263
13% daily value
40 servings
                                       
                                            vegetarian
     

Fat

21% 14

Saturated

28% 6

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

11% 34

Carbs (net)

- 33

Fiber

3% 1

Sugars

- 25

Sugars, added

- 24

Protein

5% 2

Cholesterol

13% 39

Sodium

6% 134

Calcium

4% 42

Magnesium

2% 8

Potassium

2% 76

Iron

5% 1

Zinc

2% 0

Phosphorus

9% 63

Vitamin A

22% 202

Vitamin C

1% 1

Thiamin (B1)

7% 0

Riboflavin (B2)

7% 0

Niacin (B3)

4% 1

Vitamin B6

2% 0

Folate equivalent (total)

8% 34

Folate (food)

- 9

Folic acid

- 15

Vitamin B12

3% 0

Vitamin D

2% 0

Vitamin E

7% 1

Vitamin K

5% 6
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