Pumpkin Carrot Cake is the dessert that you did not know that you needed. It is a super moist and tender cake that is easy to make and perfect for almost any occasion and any time of the year.
This pumpkin carrot cake will become one of your favorite cakes because it combines the best flavors of a carrot cake and a pumpkin cake. This moist cake will be the dessert you are asked to bring to every family gathering or special event.
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What We Love About This Recipe
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 great addition to any gathering. It will get rave reviews. The warmth of the cinnamon and the rich pumpkin can not be missed. What is pumpkin really? Find out here.
- Less than an Hour: Homemade cake with cream cheese frosting in less than an hour.
- Easy Ingredients: All found in pantry or fridge.
- Family Friendly: What is not to love with this tempting cake.
- Adaptable: Can make it with different nuts and different spices.
Ingredient Notes
All the traditional cake ingredients such as flour, white sugar, brown sugar, eggs, baking soda, vanilla extract, vegetable oil etc plus:
- 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.
- Chopped Walnuts: That little crunch that you need
- Shredded Coconut: A little surprise that makes the cake so much better.
- Cream Cheese: Perfect for the top of the cake.
- Butter: Smooth and rich addition to the icing.
Equipment Needed
- Large Bowl
- Cake Pan
- Electric Mixer
- Measuring Cup
- Measuring Spoon
- Wire Rack
How to Make Carrot Pumpkin Cake
These are the basic steps for making Carrot Pumpkin Cake. Please refer to the recipe card below for more detailed instructions.
STEP 1: PREP
First, pre heat oven and prepare your cake pan. Then combine flour, baking soda, cinnamon and salt in a small bowl and then in a measuring cup, stir together milk and lemon juice.
STEP 2: BEAT
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.
STEP 3: BAKE
Finally, pour batter into 2 greased, 9 inch cake pans. Bake and allow the cake cool.
STEP 4: Cream Cheese Frosting
Begin by, beating cream cheese and butter in a large mixer bowl and then gradually beat in powdered sugar. Lastly, stir in orange juice and vanilla.
STEP 5: Assemble
To assemble cake, frost between layered, on top and sides of cake with Cream Cheese Frosting. Garnish with remaining walnuts for the finished product.
Prep and Storage Tips
HOW TO MAKE THIS SWEET TREAT AHEAD OF TIME
If your cake is iced and decorated, it will keep for about 1 week in the refrigerator.
HOW TO STORE THIS FAVORITE CAKE RECIPE
The best method is to store in an airtight container or cake plate wrapped with plastic wrap.
HOW TO FREEZE THIS DELICIOUS CAKE RECIPE
Frozen cake layers will keep in the freezer for about 2 to 3 months.
Frequently Asked Questions
Indeed you can use different spices, such as Pumpkin Pie Spice Mix.
Of course, if you have buttermilk readily available, otherwise this hack works great for making it easily.
You can top or garnish the cake however you like, sugar pumpkins or carrots are a cute touch, nuts are great on top along with the coconut or candied orange peel.
Expert Tips for Making This Recipe
- Add Raisins: A sweet surprise to this cake is to add some raisins.
- 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.
What to Serve with Pumpkin Carrot Cake with Cream Cheese Icing
Did you try this recipe?
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Pumpkin Carrot Cake
Ingredients
For the cake:
- 2 tsp baking soda
- 2 cups flour
- 2 tsp cinnamon
- ½ tsp salt
- ¾ cup milk
- 1 ½ tsp lemon juice
- 1 ½ cups sugar
- 1 ¼ cups pumpkin puree
- 3 eggs
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1 cup crushed pineapple, drained, 8 oz
- 1 cup grated carrots, about 3 medium
- 1 cup shredded coconut
- 1 ¼ cups chopped walnuts, divided
For the frosting:
- 11 oz cream cheese, softened
- ⅓ cup softened butter
- 3 ½ cups powdered sugar, sifted
- 2 tsp orange juice
- 2 tsp vanilla
Instructions
- 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.
Expert Tips
- Add Raisins: A sweet surprise to this cake is to add some raisins.
- 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.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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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.