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pumpkin-carrot-cake-recipe

Pumpkin Carrot Cake

This Pumpkin Carrot Cake is a moist and flavorful dessert perfect for fall.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 300 kcal

Ingredients 

Main Ingredients

  • 1 cup Pumpkin Puree
  • 1 cup Grated Carrot
  • 1.5 cups All-purpose Flour
  • 1 cup Sugar
  • 2 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 0.5 teaspoon Nutmeg
  • 0.5 teaspoon Salt
  • 2 Eggs
  • 0.5 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract

Instructions 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, mix the pumpkin puree, grated carrot, eggs, vegetable oil, and vanilla extract.
  4. Combine the wet and dry ingredients until just mixed.
  5. Pour the batter into a greased baking pan.
  6. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool before serving.

Nutritional Value

Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 25g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1.5mg

Keywords

Cake, Carrot, Pumpkin
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