Pumpkin Carrot Cake
Only 3 simple ingredients create a moist and super easy Pumpkin Carrot Cake with a cake mix. A box of carrot cake mix or spice cake mix can be used in this fall or harvest party dessert.
Servings 20 pieces
9x13 Baking Dish
- 1 box Carrot cake mix spice cake mix can be substituted
- 15 ounces Pureed pumpkin
- 2 eggs
- 1 can cream cheese frosting
Preheat oven to 350°F and grease a 9 x 13" pan.
In a mixing bowl combine ingredients and mix well.
Pour into pan and bake for 20 - 25 minutes until a toothpick comes out clean.
Allow to cool and frost if desired.
- Store covered in plastic wrap or in an airtight container in the refrigerator to increase shelf life
Calories: 203kcal | Carbohydrates: 38g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 239mg | Potassium: 70mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3333IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg