If you can’t get enough of classic fall flavors, indulge them all with this spicy, nutty Pumpkin Carrot Cake.
Nestled under cream cheese frosting, this moist, rich cake keeps everything you love about carrot cake while adding a seasonal touch that makes it perfect for fall.
Enjoy Your Favorite Flavors with Pumpkin Carrot Cake
Most of us think of carrot cake as a spring cake. It’s traditional for Easter and other spring holidays. That might make you hesitant to make it when the weather turns cooler.
Now, you don’t have to hold back. You can make carrot cake that fits into fall with the addition of creamy pumpkin and seasonal spices.
Pumpkin Carrot Cake Is a Holiday Star
You love all the holiday classics, but you want something a little different. If you want a break from pumpkin pie, pumpkin bread and pumpkin muffins, you need this rich, delectable Pumpkin Carrot Cake.
Tips for Making Pumpkin Carrot Cake
- You need pumpkin puree for this recipe. Don’t use pumpkin pie filling, which contains additional ingredients. You can make your own from a fresh pumpkin, but be sure to select small, so-called sugar pumpkins.
- Don’t use low-fat or nonfat cream cheese for the frosting. You won’t get smooth, creamy results.
- Instead of using premade pumpkin pie spice, try mixing up your own.
What to Serve with Pumpkin Carrot Cake
Serve this Pumpkin Carrot Cake for breakfast or after dinner with a creamy cup of Cinnamon Coffee.
More Recipes You’ll Love
- Pumpkin Pudding Cookies – velvety cookies that melt in your mouth
- Pumpkin Oatmeal Chocolate Chip Cookies – rich, hearty cookies that smell amazing while they’re cooking
- Crème de Menthe Brownies – three layers of rich, boozy indulgence
- Pumpkin Cake Roll – classic treat with a crunchy shell and a creamy, luscious center
- Pumpkin Bread Cheesecake – fluffy cheesecake on top of a pumpkin bread crust
Pumpkin Carrot Cake
Nestled under cream cheese frosting, this moist, rich cake keeps everything you love about carrot cake while adding a seasonal touch that makes it perfect for fall.
Ingredients
Cake
- 2 cups all-purpose flower
- 3 tsp pumpkin pie spice
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 ¼ cups pumpkin puree
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 1/2 tsp vanilla extract
- 1 ½ cups grated carrots 3 med carrots
- 1 cup chopped pecans or walnuts
Frosting
- 2 (8oz) packages cream cheese blocks full fat
- 2 sticks butter softened
- 1 tbsp vanilla extract
- 2 cups powdered sugar
- cinnamon optional
Instructions
Cake
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Preheat oven to 350° F.
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Grease two 9-inch cake pans or line them with parchment paper.
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Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
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In a separate bowl, beat together the eggs, pumpkin puree, granulated sugar, brown sugar, vegetable oil and vanilla extract.
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Gradually combine the dry mixture into the wet mixture.
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Fold in the carrots and chopped nuts. Pour equal amount into each of the cake pans.
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Bake until an inserted toothpick comes out clean, about 50-60 minutes.
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Let cool inside the pans for 15-20 minutes, then place on wire racks to cool completely.
Frosting
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Beat the cream cheese and butter until light and fluffy, about 4-5 minutes.
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Beat in the vanilla extract and whip until smooth.
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Gradually add the powdered sugar and continue to whip with a mixer on high for a few minutes.
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If the consistency is not to your liking, try adding more powdered sugar.
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Sprinkle cinnamon on top (optional).
