Recipe for Pumpkin Carrot Cake That Everyone Will Love

Welcome to a delightful journey into the flavors of autumn with this Pumpkin Carrot Cake recipe! Combining the earthy sweetness of pumpkin with the natural sugars of fresh carrots, this cake is a perfect treat for cozy gatherings, holiday celebrations, or simply a comforting dessert to enjoy any day.

Its moist texture and warm spices make it a crowd-pleaser, loved by both kids and adults alike. Whether you’re an experienced baker or trying your hand at something new, this recipe is straightforward, rewarding, and sure to become a staple in your recipe collection.

The fusion of pumpkin and carrot offers not only a wonderful taste but also a nutritional boost, packing vitamins and fiber into each bite. Plus, the luscious cream cheese frosting adds just the right amount of tangy sweetness, balancing the spices perfectly.

Ready to create a cake that’s as beautiful as it is delicious? Let’s dive into why you’ll love this recipe, the ingredients you’ll need, and step-by-step instructions to bake the best pumpkin carrot cake ever.

Why You’ll Love This Recipe

This Pumpkin Carrot Cake stands out because it masterfully blends two nutritious vegetables into a single, irresistible dessert. The pumpkin provides moisture and a subtle sweetness, while the grated carrots add texture and natural sugars that caramelize beautifully during baking.

The warm spices—cinnamon, nutmeg, and cloves—create a cozy aroma that fills your kitchen, making it feel like fall all year round. What’s more, this cake is incredibly moist and tender, thanks to the use of oil instead of butter, ensuring it stays fresh longer.

Finally, the rich cream cheese frosting complements the spice perfectly, creating a harmonious balance of flavors and textures. This recipe is easy to follow and yields a stunning cake that’s perfect for any occasion.

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ¾ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 ½ cups finely grated carrots (about 3 medium carrots)
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins or dried cranberries (optional)

Equipment

• Two 9-inch round cake pans
• Mixing bowls (medium and large)
• Electric mixer or hand whisk
• Measuring cups and spoons
• Grater for carrots
• Spatula
• Cooling rack
• Toothpick or cake tester
• Stand mixer or hand mixer (for frosting)
• Offset spatula or knife (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
2. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt. Set aside.
3. In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, followed by the vanilla extract until the mixture is smooth and creamy.
4. Add the pumpkin puree to the wet mixture and mix until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
6. Fold in the grated carrots, and if using, fold in the chopped nuts and dried fruit.
7. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake to avoid overbaking.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
10. While the cakes cool, prepare the cream cheese frosting: In a mixing bowl, beat together 8 oz (225g) cream cheese (softened), ½ cup (115g) unsalted butter (softened), 3 cups (360g) powdered sugar, and 1 teaspoon vanilla extract until smooth and fluffy.
11. Once the cakes are completely cool, frost: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and cover the entire cake with the remaining frosting.
12. Optional: Garnish with chopped nuts or a sprinkle of cinnamon for extra flair.
13. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum for structure.

Try adding shredded coconut or swapping walnuts for pecans to change the texture and flavor.

If you prefer a spicier cake, increase the cinnamon to 2 teaspoons and add ¼ teaspoon of ground ginger.

To make cupcakes instead of a cake, divide batter into lined muffin tins and bake for 20-25 minutes.

Nutrition Facts

Serving Suggestions

This pumpkin carrot cake pairs wonderfully with a hot cup of coffee or spiced chai tea, making it an ideal afternoon treat. For a special occasion, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience.

It’s also excellent as a festive dessert for Thanksgiving, Halloween parties, or any fall gathering. If you want to add a touch of elegance, sprinkle the top with toasted nuts or a dusting of cinnamon powder before serving.

Conclusion

This Pumpkin Carrot Cake recipe is a delicious celebration of autumn’s best flavors. With the perfect balance of moist texture, spices, and creamy frosting, it’s sure to become a favorite in your baking repertoire.

Its combination of pumpkin and carrots not only adds flavor but also boosts the nutritional value, making it a smarter choice for dessert.

Easy to make yet impressively flavorful, this cake is ideal for family get-togethers, holiday meals, or simply as a sweet treat to brighten your day. Don’t forget to check out other seasonal favorites like Apple Cinnamon Muffins, Classic Gingerbread Cookies, and Spiced Sweet Potato Bread to keep your fall baking adventures going strong!

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