Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Citrus-Glazed Pumpkin-Carrot Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2020 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 30 mins Total Time: 1 hr 45 mins Servings: 18 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 ¾ cup (1 ½ sticks) unsalted butter, room temperature, plus more for pan 5 ¼ cups all-purpose flour (spooned and leveled), plus more for pan 4 ½ teaspoons baking powder ¾ teaspoon baking soda 2 teaspoons coarse salt 2 ¼ teaspoons ground cinnamon 2 ¼ teaspoons ground ginger 1 ⅓ cups light-brown sugar 3 large eggs ½ cup buttermilk 1 can (15 ounces) pure pumpkin puree 1 ¾ cups finely grated carrots (about 7 medium carrots) 1 ½ 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. Rate it Print