Pumpkin Carrot Cake

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4.91 from 11 votes
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes

If you’re looking for a different pumpkin dessert to make this holiday season, I’ve got the recipe for you!  This scrumptious Pumpkin Carrot Cake with Cream Cheese Frosting is a delicious twist on a one of my favorite desserts — carrot cake! This may not be one of my easy dessert recipes but it is definitely one of the best!

I got this recipe from my mom.  Several years ago, this recipe took top prize at her office bake-off!  And, since it was based on carrot cake, I knew I had to try it!

This recipe calls for canned pumpkin, but you could just as easily swap out your own homemade pumpkin puree.   That’s how I do it.

Here are some other recipes you may like:

The Best Carrot Cake

Ultimate Carrot Cake It's a Keeper

Easy Carrot Poke Cake

quick easy dessert recipes Carrot Poke Cake from It's a Keeper

Pig Pickin’ Cake

How to make a Pig Picking Cake

For more recipe inspiration, be sure to check out these pages on It is a Keeper:

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Pumpkin Carrot Cake

4.9 from 11 votes
Print Pin Rate
Servings: 12
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes


For the cake:

  • 2 cups flour2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1 1/2 tsp lemon juice
  • 1 1/2 cups sugar
  • 1 1/4 cups pumpkin puree
  • 3 eggs
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 cup crushed pineapple drained, 8 oz
  • 1 cup grated carrots about 3 medium
  • 1 cup shredded coconut
  • 1 1/4 cups chopped walnuts divided

For the frosting:

  • 11 oz cream cheese softened
  • 1/3 cup softened butter
  • 3 1/2 cups powdered sugar sifted
  • 2 tsp orange juice
  • 2 tsp vanilla


  • Combine flour, baking soda, cinnamon and salt in a small bowl.
  • In a measuring cup, stir together milk and lemon juice (mixture will appear curdled).
  • Beat sugar, pumpkin, eggs, brown sugar and vegetable oil together in a large bowl until combined. Add in pineapple, carrots and milk mixture and mix until combined.
  • Gradually add in the flour mixture.
  • Fold in 1 cup of walnut and coconut.
  • Pour into 2 greased, 9 inch cake pans.
  • Bake in preheated 350 degree oven for 30-35 minutes or until a cake tested inserted into the center comes out clean.
  • Cool in pans for 15 minutes.
  • Remove to cool racks and cool completely.
  • To make cream cheese frosting, beat cream cheese and butter in a large mixing bowl.
  • Gradually beat in powdered sugar.
  • Stir in orange juice and vanilla.
  • To assemble cake, frost between layered, on top and sides of cake with Cream Cheese Frosting. Garnish with remaining walnuts.
  • Store in refrigerator.

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8 thoughts on “Pumpkin Carrot Cake”

  1. 5 stars
    What a perfect pairing! Pumpkin and carrot give so much moisture to this delicious cake. It’s autumn comfort in a luscious dessert.

  2. 5 stars
    I made this pumpkin carrot cake for my husband’s birthday yesterday and got all raves reviews. The cake is very moist and delicious. It’s a keeper!!

  3. 5 stars
    I made this Pumpkin Carrot Cake for my husbands birthday yesterday and I could not believe all the raves I got on it.. I will be definitely be making it again. It’s a Keeper!!!!!

  4. Pumpkin pies and cakes are my favorite deserts! Especially when carrot is one of the ingredients. I enjoyed reading your post Christina.

  5. I’ve never really been a fan on carrot cake, but I am obsessed with pumpkin, so I would be interested in trying this one.


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