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Pumpkin Carrot Cake Recipe

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★★★★★

4.7 from 62 reviews

This Pumpkin Carrot Cake is a moist and flavorful autumn-inspired dessert featuring the natural sweetness of pumpkin and carrots, spiced with cinnamon and pumpkin pie spice. Topped with a creamy, tangy cream cheese frosting, this cake is perfect for gatherings, holidays, or anytime you crave a comforting treat with a seasonal twist.

Ingredients

Scale

Cake

  • 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
  • 1¼ cups (270g) canned pumpkin puree
  • 1⅓ 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)

Frosting

  • 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

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Generously grease two or three 9-inch round cake pans and line the bottoms with parchment paper, or grease a 9×13-inch metal baking pan.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  3. Combine wet ingredients: Using a hand mixer or stand mixer fitted with the paddle attachment, beat together the buttermilk, eggs, canned pumpkin puree, granulated sugar, light brown sugar, vegetable or canola oil, vanilla extract, grated carrots, and shredded apple or crushed pineapple if using, until fully blended.
  4. Add dry ingredients: Gradually add the dry flour mixture to the wet mixture, beating just until no flour pockets remain and the batter is uniform.
  5. Fill pans and remove air bubbles: Divide the batter evenly among the prepared round pans or pour all the batter into the prepared 9×13 pan. Tap the pans gently on the counter a few times to release any air bubbles trapped in the batter.
  6. Bake the cake: For two round pans, bake for about 35 minutes; for three round pans, bake 25-28 minutes; and if using the 9×13 pan, bake 35-40 minutes. To prevent the top from browning too much, tent loosely with foil during the last 15 minutes of baking. Check doneness by inserting a toothpick in the center; it should come out clean. Remove pans and let cool completely on wire racks.
  7. Prepare frosting: Beat together the softened cream cheese and butter with a hand or stand mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and optional cinnamon or pumpkin pie spice until fully incorporated.
  8. Frost the cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the cake layers using a butter knife or offset spatula. If desired, press chopped toasted walnuts into the frosting for added texture and flavor.
  9. Chill and serve: Serve immediately if you prefer a softer frosting, or refrigerate the frosted cake for several hours to allow the frosting to firm up before slicing and serving.

Notes

  • Grate fresh carrots finely for better incorporation into the batter.
  • The shredded apple or crushed pineapple is optional but adds moisture and slight sweetness.
  • You can use two or three 9-inch round cake pans or a single 9×13-inch pan depending on your preference and occasion.
  • To make cutting easier, chill the cake after frosting to firm up the cream cheese layer.
  • For best results, use canned pumpkin puree labeled 100% pumpkin, not pumpkin pie filling.

Keywords: pumpkin carrot cake, pumpkin spice cake, autumn dessert, cream cheese frosting, layered cake, fall baking

Find it online: https://nataliereeve.com/pumpkin-carrot-cake-recipe/