Shelly's Recipe

CITRUS-GLAZED PUMPKIN-CARROT CAKE

Category: Cakes

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, pecans or almonds, roughly chopped
Citrus Glaze

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 two 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.