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–+ servings

Moist and Flavorful Pumpkin Carrot Cake for Cozy Fall Days

Enjoy a slice of Pumpkin Carrot Cake that combines the sweetness of carrots and the richness of pumpkin, with delightful cream cheese frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Substitute with gluten-free flour blend for a gluten-free option.
  • 1 teaspoon Baking soda Ensure it's fresh for the best results.
  • 2 teaspoons Ground cinnamon Use pumpkin pie spice for a more intense pumpkin flavor.
  • 1 teaspoon Ground nutmeg Freshly ground yields better flavor.
  • 0.5 teaspoon Ground cloves Use sparingly for a balanced taste.
  • 0.5 teaspoon Salt Enhances sweetness and overall balance.
  • 1 cup Granulated sugar Can substitute with brown sugar for a hint of caramel flavor.
  • 1 cup Vegetable oil Alternatives include melted coconut oil or unsweetened applesauce.
  • 3 large Eggs For a vegan option, substitute with flax eggs.
  • 2 teaspoons Vanilla extract Consider using fresh vanilla beans for a gourmet touch.
  • 1 cup Pumpkin puree Use canned for convenience but ensure it's 100% pumpkin.
  • 1 cup Grated carrots Freshly grated for the best results.
  • 0.5 cup Chopped walnuts or pecans (optional) Can substitute with chocolate chips or omit for a nut-free version.
For the Frosting
  • 8 ounces Cream cheese Use a vegan cream cheese alternative for a dairy-free version.
  • 0.5 cup Unsalted butter Can replace with coconut oil for a dairy-free option.
  • 2 cups Powdered sugar Adjust the quantity to achieve your desired sweetness.
  • 1-2 tablespoons Milk or cream Non-dairy milk options work well too.

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions for Pumpkin Carrot Cake
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
  2. In a large mixing bowl, whisk together the dry ingredients until well combined.
  3. In a separate bowl, combine the wet ingredients until smooth.
  4. Gradually pour the wet mixture into the dry ingredients and mix gently until just combined.
  5. Fold in the pumpkin puree and grated carrots, then any optional nuts if desired.
  6. Pour the batter into the prepared baking pan and smooth the top.
  7. Bake for 30–35 minutes and check for doneness with a toothpick.
  8. Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack.
  9. Beat together the frosting ingredients until creamy and well combined.
  10. Adjust frosting consistency with milk or cream as needed, then spread over the cooled cake.
  11. Garnish as desired and chill in the refrigerator for 30 minutes before slicing.
  12. Serve and enjoy with family and friends during cozy gatherings!

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 5000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For the best flavor, allow spices to bloom with wet ingredients and don't overmix to maintain cake tenderness.

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