Go Back

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.

Course Dessert
Author Good Living Guide






  1. Preheat oven to 350° F.
  2. Grease two 9-inch cake pans or line them with parchment paper.
  3. Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  4. In a separate bowl, beat together the eggs, pumpkin puree, granulated sugar, brown sugar, vegetable oil and vanilla extract.
  5. Gradually combine the dry mixture into the wet mixture.
  6. Fold in the carrots and chopped nuts. Pour equal amount into each of the cake pans.
  7. Bake until an inserted toothpick comes out clean, about 50-60 minutes.
  8. Let cool inside the pans for 15-20 minutes, then place on wire racks to cool completely.


  1. Beat the cream cheese and butter until light and fluffy, about 4-5 minutes.

  2. Beat in the vanilla extract and whip until smooth.

  3. Gradually add the powdered sugar and continue to whip with a mixer on high for a few minutes.

  4. If the consistency is not to your liking, try adding more powdered sugar.

  5. Sprinkle cinnamon on top (optional).