Introduction

This Pumpkin Carrot Cake is a moist and flavorful treat perfect for autumn or any time you crave a spiced, comforting dessert. With a creamy cream cheese frosting and optional crunchy walnuts, it’s sure to become a family favorite.

A close-up of a single square piece of moist carrot cake with two clear layers: the bottom layer is a thick, dense, and moist brown carrot cake with small carrot bits visible, and the top layer is a smooth, thick, creamy white frosting spread evenly over the cake. The piece sits on a stack of two white plates with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups plus 2 tablespoons (270g) all purpose flour (spooned and leveled)
2 teaspoons baking soda
1 tablespoon pumpkin pie spice
1½ teaspoons cinnamon
½ teaspoon salt
¾ cup (175g) buttermilk
3 large eggs
1 ¼ cups (270g) canned pumpkin puree
1 ⅓ cups (268g) granulated sugar
⅓ cup (73g) light brown sugar
½ cup (98g) vegetable or canola oil
2 teaspoons pure vanilla extract
1 cup (135g) grated carrots (about 2 medium carrots)
⅓ cup (45g) shredded peeled apple or drained crushed pineapple (optional)
12 ounces cream cheese (softened)
6 tablespoons unsalted butter (softened)
4 cups (390g) powdered sugar (sifted if lumpy)
1 teaspoon pure vanilla extract or vanilla bean paste
¼ teaspoon cinnamon or pumpkin pie spice (optional)
1 cup chopped toasted walnuts (optional)

Instructions

Step 1: Preheat your oven to 350°F. Generously grease two or three 9-inch cake pans and line the bottoms with parchment paper, or grease a 9×13-inch metal baking pan.
Step 2: In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt until well combined.
Step 3: Using a hand mixer or stand mixer with the paddle attachment, beat together the buttermilk, eggs, pumpkin puree, granulated sugar, brown sugar, oil, vanilla extract, grated carrots, and shredded apple or pineapple if using, until fully combined.
Step 4: Gradually add the dry flour mixture to the wet ingredients, mixing until the flour is fully incorporated and the batter is smooth.
Step 5: Divide the batter evenly among the prepared round cake pans or pour it into the 9×13 pan. Gently tap the pans on the countertop to release any air bubbles.
Step 6: Bake the cake—if using two round pans, bake for about 35 minutes; if using three round pans, bake for 25 to 28 minutes; for a 9×13 pan, bake for 35 to 40 minutes. During the last 15 minutes, tent the 9×13 pan loosely with foil to prevent over-browning. The cake is done when a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
Step 7: To make the frosting, beat the softened cream cheese and butter together until smooth using a mixer with the paddle attachment.
Step 8: Gradually beat in the powdered sugar, about one cup at a time, followed by the vanilla extract and cinnamon or pumpkin pie spice if desired, until the frosting is creamy.
Step 9: Spread the frosting evenly over the cooled cake layers or the single cake. If desired, press chopped toasted walnuts into the frosting. Serve immediately for a softer frosting or refrigerate for several hours to let it firm up.

Tips & Variations

For extra moisture and flavor, include the optional shredded apple or crushed pineapple in the batter.
Use fresh grated carrots for the best texture; avoid pre-shredded to prevent excess moisture.
Substitute half of the vegetable oil with melted coconut oil for a subtle coconut note.
To make this cake nut-free, omit the walnuts or substitute with toasted pumpkin seeds.

Storage

Store the cake covered in the refrigerator for up to 5 days. If you prefer, keep individual slices wrapped tightly in plastic wrap. The cream cheese frosting tastes best chilled and will firm up after refrigeration. Let the cake come to room temperature before serving for the best texture.

How to Serve

A close-up of a single square piece of carrot cake on a white plate, showing two layers: the bottom layer is moist, coarse textured orange-brown cake with visible carrot bits, and the top layer is thick, smooth cream cheese frosting in an off-white color with a lightly dusted sprinkle of cinnamon on top. In the background, another blurred square piece of similar carrot cake is visible. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend designed for one-to-one substitution. Be sure the blend contains xanthan gum or add it separately to help with texture.

Can I freeze Pumpkin Carrot Cake?

Yes, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight, then frost before serving. Freezing the frosted cake is not recommended as the texture of the frosting may change.