- prep: 30 min
- cook: 0 hr
- total: 30 min
Summary
This dessert combines the texture of grated carrots and the moistness of pumpkin puree into a great cake. Feel free to substitute your favorite cream cheese frosting for the citrus glaze.
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
- 5 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 2 teaspoons coarse salt
- 2 1/4 teaspoons ground cinnamon
- 2 1/4 teaspoons ground ginger
- 1 1/3 cups light-brown sugar
- 3 large eggs
- 1/2 cup buttermilk
- 1 can (15 ounces) pure pumpkin puree
- 1 3/4 cups finely grated carrots (about 7 medium carrots)
- 1 1/2 cups toasted walnuts, roughly chopped
- Citrus Glaze for Pumpkin-Carrot Cake
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 377 % Daily Value *
- Total Fat: 15 g 22.66%
- Saturated Fat: 5 g 26.6%
- Trans Fat: 0 g %
- Cholesterol: 24 mg 8.06%
- Sodium: 504 mg 20.98%
- Calcium: 63 mg 6.26%
- Potassium: 238 mg 6.81%
- Magnesium: 0 mg 0%
- Iron: 3 mg 15.96%
- Zinc: 0 mg 0%
- Total Carbohydrate: 55 g %
- Dietary Fiber: 3 g 10.86%
- Sugar: 16 g
- Protein: 9 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 4 g
- Vitamin A 87.75%
- Vitamin C 5.94%
- Vitamin D 0.02%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total3 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq