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
Preparation
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.
