Pumpkin carrot cake is a classic fall dessert that combines the flavors of pumpkin and carrot in a moist and flavorful cake. This comforting cake is topped with cream cheese frosting, making it a perfect indulgence for your fall occasion.
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Why this Pumpkin Carrot Cake Recipe is a Keeper
Carrot cake with pumpkin is so flavorful and spicy. It impacts so much goodness in such a little slice. This pumpkin carrot cake recipe is not only for the fall season, pumpkin season but is a terrific addition to any gathering. It will get rave reviews. The warmth of the cinnamon and the rich pumpkin cannot be missed.
- Seasonal: It makes the most of seasonal ingredients and flavors.
- Easy Ingredients: All of these ingredients are simple to find but combine into something amazing.
- Delicious Flavor: The dish tastes amazing and is a hit every time. It is the perfect combination of pumpkin cake and carrot cake.
Can I use pumpkin pie filling instead of pumpkin puree?
No, make sure when you are making this cake you use pumpkin puree and not pumpkin pie filling. The pie filling is already presweetened and may make the cake too sweet.
Ingredient Notes for Pumpkin Carrot Cake with Cream Cheese Frosting
- Pumpkin Puree: This adds the extra moistness to the cake do not use pumpkin pie filling.
- Crushed Pineapple: Adds that hint of tang and sweetness.
- Grated Carrots: Fresh carrots are so sweet and so tender.
- Flour: You can use all purpose flour for this recipe.
- Cream Cheese: Perfect for the top of the cake.
- Butter: Smooth and rich addition to the icing.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for the Best Pumpkin Carrot Cake
There are several easy things you can do ahead of time to make this cake.
- Combine dry ingredients: Mix the flour and other dry ingredients together and store in an airtight container.
- Prep the ingredients: Grate the carrots and measure out all the dry ingredients in advance.
- Make the Frosting: Make the tangy cream cheese frosting.
Special Equipment Needed
It is easy to prepare this pumpkin spice cake by using some simple tools.
- Food Processor: You can use a food processor or vegetable grater to shred your carrots. It makes quick work of the job for the moist and flavorful pumpkin carrot cake.
Frosting Pro Tip
.Room temperature frosting: Ensure the frosting is at room temperature for smooth application.
Spreading: Use an offset spatula for even frosting.
How to Make Carrot Pumpkin Cake
Whether you’re a pumpkin lover or a carrot fan, pumpkin carrot cake is a delicious and satisfying dessert that’s perfectly moist and delicious. Give it a try and see why it’s a classic fall favorite!
These are the basic steps for making carrot cake with pumpkin. Refer to the full, printable recipe card below for detailed instructions.
1. Prep
First, pre heat oven and prepare your cake pan. Then combine the ingredients for the cake.
2. Mix and Then Bake the Cake
Next, beat sugar, pumpkin, large eggs, brown sugar and vegetable oil together in a large bowl until combined. Add in pineapple, carrots and wet ingredients and mix carrot cake mix until combined and then gradually add in the dry ingredients. Fold in 1 cup of walnut and coconut. Then bake the delicious cake.
3. Cream Cheese Frosting
Allow cake to cool completely before frosting. Make sure the cream cheese and butter are at room temperature. Then beat butter and cream cheese in a large mixer bowl and then gradually beat in powdered sugar. Lastly, stir in orange juice and vanilla.
4. Frost the Cake
Assemble the cooled cake, frost between layered, on top and sides of cake with Cream Cheese Frosting. Garnish with remaining walnuts for the finished product.
How to Store and Freeze the Cake
This is one of the best carrot cake ever. It is my families favorite cake recipes. So we want to save every slice.
- Storing: The best method is to store in an airtight container or cake plate wrapped with plastic wrap.
- Freezing: Frozen cake layers will keep in the freezer for about 2 to 3 months. You can also freeze individual cake slices.
Variations and Substitutions to Make this Recipe
You will love this cake with homemade cream cheese frosting. But you can use some variations to make it your own.
- Different Nuts: You can use pecans or even remove nuts for those who have allergies.
- Experiment with Different Spices: You can use any warm spices that you love in the fall or add extra of the ones listed in the recipe.
- Different Icing: Try a flavored buttercream icing or even a whipped cream based icing for a lighter frosting.
Layer Cake Recipe FAQs
Some of my other unique cales are my Cream Puff Cake, Homemade Vanilla Cake and my Strawberry Crunch Cake.
Increase the amount of spices like cinnamon, nutmeg, and ginger to enhance the flavor without adding more sweetness.
After baking, allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. This will help to prevent the cake from becoming soggy.
There are several tried and true methods.
Grease and flour the pan: This will create a non-stick barrier between the cake and the pan.
Let it cool: Allow the cake to cool in the pan for a few minutes before attempting to remove it. This will help the cake to set and prevent it from crumbling. You can prepare the frosting while it cools/
Run a knife around the edges: Gently run a knife around the edges of the cake to loosen it from the pan.
Invert the pan: Carefully invert the pan onto a serving plate or wire rack. The cake should slide out easily so the bottom of the cake does not stick.
Use a release agent: If you’re having trouble removing the cake, you can use a cake release spray or a thin layer of parchment paper in the pan so the cake comes out clean.
Expert Cake Tips for Making Pumpkin Carrot Cake with Cinnamon Cream Cheese Frosting Recipe
One of my favorite ways to change up this delicious Carrot cake is by adding some cinnamon to the cream cheese frosting to make this recipe.
- Add Raisins: A sweet surprise to this cake is to add some raisins for the best cake ever.
- Nuts: Pecans or walnuts can be used for this carrot pumpkin cake.
- Sauce: Top the cake with a decadent caramel sauce.
- Warm Temperature: Ingredients should be at room temperature for this pumpkin cake. They combine better and create a better cake.
- Spice: Make a spiced cream cheese frosting by adding cinnamon or pumpkin pie spice.
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Carrot and Pumpkin Cake with Orange Cream Cheese Frosting
Equipment
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Ingredients
Cake
- 2 cups Flour
- 2 teaspoons Baking soda
- 3 teaspoons Pumpkin pie spice
- ½ teaspoon Salt
- ¾ cup Milk
- 1½ teaspoons Lemon juice
- 1½ cups Sugar
- ½ cup Brown sugar, packed
- 1¼ cups Pumpkin puree
- 3 Eggs
- ½ cup Vegetable oil
- 8 ounces Crushed Pineapple, drained
- 1 cup Carrots, grated (about 3 medium carrots)
- ¾ cup Shredded coconut, Use more for topping if you wish
- 1¼ cups Chopped walnuts, divided use 3/4 for cake batter and the rest as topping
Frosting
- 11 ounces Cream cheese, softened
- ⅓ cup Butter, softened
- 3½ cups Powdered sugar, sifted
- 2 teaspoons Orange juice
- 2 teaspoons Vanilla extract
Instructions
Cake
- Preheat the oven to 350 degrees F.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt until combined; set aside.
- In a liquid measuring cup, stir together the milk and lemon juice until combined; the mixture will appear curdled, and that is completely normal.
- In a large bowl, use a hand mixer on medium speed to beat the sugar, brown sugar, pumpkin puree, eggs, and vegetable oil together until fully combined, about 2 minutes.
- Add the drained crushed pineapple, grated carrots, and the milk mixture to the large bowl and mix on low speed until just combined.
- With the hand mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined and no dry streaks remain.
- Using a rubber spatula, fold in 3/4 cup of the chopped walnuts and the shredded coconut until evenly distributed.
- Grease two 9-inch round cake pans with cooking spray, then divide the batter evenly between the two prepared pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a cake tester inserted into the center of each layer comes out clean.
- Place the cake pans on a cooling rack and cool in the pans for 15 minutes.
- Run a thin knife around the edges of each pan, then carefully remove the cake layers from the pans and transfer them directly to the cooling rack to cool completely before frosting.
Frosting
- In a large mixing bowl, beat the softened cream cheese and butter together using a hand mixer on medium speed until smooth and creamy, about 2 minutes.
- With the hand mixer on low speed, gradually add the sifted powdered sugar to the cream cheese mixture, beating until fully incorporated and fluffy.
- Add the orange juice and vanilla extract to the bowl and stir with a rubber spatula until evenly combined.
- Once the cake layers are completely cool, place one cake layer on a serving plate and spread a generous layer of cream cheese frosting over the top using a rubber spatula or offset spatula.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
- Sprinkle the remaining ¼ cup of chopped walnuts over the top of the frosted cake as a garnish.
Christina’s Notes
- Drain pineapple thoroughly: Press the crushed pineapple firmly to remove excess liquid before adding it to the batter, or the cake layers may not bake through properly.
- Room-temperature ingredients: Pull the cream cheese, butter, and eggs out of the refrigerator at least 30 minutes before baking for the smoothest batter and frosting.
- Cool completely: Never frost warm cake layers. The frosting will melt and slide off, so give the layers plenty of time on the cooling rack.
- Mix gently: Once the flour goes in, mix only until the dry streaks disappear. Overworking the batter leads to a denser, tougher cake.
- Store in the fridge: Because of the cream cheese frosting, keep this cake covered in the refrigerator for up to five days. Let slices sit at room temperature for 20 minutes before serving for the best texture.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Dear Christina, this recipe is a Must for Everyone this Fall!!!
I totally Enjoyed it! So Creamy and Moist, simply “Delicious!”
Thank You!!!
This is a wonderful recipe thank you for posting, I made it for my grown daughter’s birthday last year and a year later it’s become a family tradition. So moist combining her two favorites pumpkin pie and carrot cake. Happy Thanksgiving to your family from ours
What a perfect pairing! Pumpkin and carrot give so much moisture to this delicious cake. It’s autumn comfort in a luscious dessert.
This cake was so good! Thanks for the recipe!
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!!
I’m so glad you liked it! Thanks for sharing!
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!!!!!
Oh this looks awesome! I’m not a cake fan, but am crazy over carrot cake! Sure would love to have you share with us at our Weekend Potluck linky party…starting this Friday. Hope to see you over there…(Linking back to the party makes you eligible to be featured=) http://www.thebetterbaker.blogspot.com
Pumpkin pies and cakes are my favorite deserts! Especially when carrot is one of the ingredients. I enjoyed reading your post Christina.
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.