• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

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.

• 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

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