![Pumpkin Carrot Cake | The](http://www.cakesbymanfred.com//img/pumpkin_carrot_cake_the_bakermama.jpg)
![Pumpkin Carrot Cupcakes | width=](/img/dsc_resize.jpg)
Over the weekend I finally dug in to my cute little pumpkins I picked up at the local nursery to make some fresh pumpkin puree. Now I have 48 ounces of pure fresh pumpkin to have fun with. For some, you may have your own little stash of fresh pumpkin puree too. I have talked to some people who have never made pumpkin puree before. For those who never made fresh pumpkin puree I will be sharing my method with you in my next post.
In the meantime, lets talk about these delicious cupcakes. Last week a friend of mine emailed me and asked if I had any good carrot cake recipes. I have not made carrot cake in a long time but I do have a recipe that I use. Ironically the next day while I was doing some online reading I came across another Carrot Cake recipe on Made In Melissa’s Kitchen that I shared with my friend because it looks fantastic and was similar to my recipe.![](/img/dsc_resize_1.jpg)
These are great made as cupcakes, or divide in to two 8″ or 9″ round pans to create a Pumpkin Carrot Cake. If you don’t want to make the frosting, another suggestion is to simply sprinkle with confectioners sugar and enjoy a delicious bite!
In a large bowl combine oil.
Sugar.
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Lightly beaten eggs and pumpkin puree and mix. |
Add in dry ingredients.
Followed by shredded carrots and coconut flakes. Pour in to lined cupcake tin and bake.
Enjoy!
Serves: Makes- 24 cupcakes or 2 8”or 9” round cakes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 4 eggs at room temperature and lightly beaten
- 1½ cups sugar
- 1 cup vegetable oil
- 1 cup fresh pumpkin puree
- 2 cups shredded carrots
- ½ cup sweetened coconut flakes
Pumpkin Cream Cheese Frosting
- 8oz cream cheese, softened
- ½ cup (1 stick) butter, softened
- ½ cup fresh pumpkin puree
- 1 teaspoon cinnamon
- 4 - 4½ cups confectioners sugar
- Frosting note- start with 4 cups of confectioners sugar. If the consistency is still runny, add more confectioners sugar to thicken the frosting more.
Instructions
- Preheat oven at 350 degrees.
- In a medium bowl stir together flour, baking powder, cinnamon and baking soda and set aside.
- In a medium bowl blend eggs, sugar, oil and pumpkin puree. Add in flour mixture until well combined followed by shredded carrots and coconut flakes.
- Pour in to lined cupcake tins ? full. Bake for 18-20 minutes until cake tester comes out clean.
- Cool on a wire rack.
- Using an electric mixer combined cream cheese, butter and pumpkin until creamy. Slowly add in confectioners sugar until all combined.
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![Pumpkin Carrot Cupcakes | www.motherthyme.com Pumpkin Carrot Cupcakes | www.motherthyme.com](/img/pumpkin_carrot_cupcakes_wwwmotherthymecom.jpg)
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