Reviews Add Rating & Review
Back to Citrus-Glazed Pumpkin-Carrot Cake All Reviews for Citrus-Glazed Pumpkin-Carrot Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Citrus-Glazed Pumpkin-Carrot Cake Credit: Con Poulos Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 18
Ingredients Ingredient Checklist 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
Cook’s Notes You can substitute pecans or almonds for the walnuts, or leave the nuts out.
Gallery Citrus-Glazed Pumpkin-Carrot Cake Credit: Con Poulos
Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 18
Gallery
Citrus-Glazed Pumpkin-Carrot Cake Credit: Con Poulos
Citrus-Glazed Pumpkin-Carrot Cake
Credit: Con Poulos
Citrus-Glazed Pumpkin-Carrot Cake
Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 18
Recipe Summary
prep: 30 mins total: 1 hr 45 mins
Servings: 18
prep: 30 mins
total: 1 hr 45 mins
prep:
30 mins
total:
1 hr 45 mins
Servings: 18
18
Ingredients
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
Directions
Preheat oven to 350 degrees. Butter and flour a 14-cup angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with 2 additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots and walnuts.
Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan. To serve, spoon glaze over top.
Cook’s Notes You can substitute pecans or almonds for the walnuts, or leave the nuts out.
Cook’s Notes
You can substitute pecans or almonds for the walnuts, or leave the nuts out.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Citrus-Glazed Pumpkin-Carrot Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Citrus-Glazed Pumpkin-Carrot Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
