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.
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- 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
- 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.