This Pumpkin Carrot Cake is a wonderful mix of flavors! With sweet pumpkin and crunchy carrots, it’s moist and full of warm spices like cinnamon and nutmeg—perfect for cozy days.
I love serving it with a creamy frosting on top. Just a tip: this cake is a great way to sneak in some veggies while enjoying dessert. Who knew being sneaky could taste so good? 🎃🥕
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree for convenience, but fresh pumpkin is also great if you have time to prepare it. Just roast, scoop, and blend for a smooth texture.
Carrots: Grated carrots are essential for moisture. If you’re looking for a twist, try adding grated zucchini or apples for added sweetness and flavor!
Oils: Vegetable or canola oil works well, but if you want more flavor, consider using melted coconut oil or olive oil. Just keep in mind that these may slightly alter the taste.
Nuts: Walnuts and pecans bring nice crunch. If allergies are a concern or you prefer a nut-free cake, simply skip them or use toasted seeds like sunflower seeds as a substitute.
How Do I Achieve the Perfect Cake Texture?
The texture of your cake largely depends on mixing and baking correctly. Follow these tips for success:
- Don’t overmix after adding dry ingredients—just mix until combined to keep it light and fluffy.
- Pay careful attention to cooling! Let the cakes rest in pans before moving them to a wire rack to ensure they won’t break apart.
- Check for doneness: A toothpick should come out clean, but remember that every oven is different!
By matching your mixing and baking techniques to these tips, you’ll have a beautifully textured Pumpkin Carrot Cake sure to impress everyone!
Delicious Pumpkin Carrot Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chopped dates (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Topping (Optional):
- Chopped nuts (walnuts or pistachios)
- Pumpkin seeds
How Much Time Will You Need?
This delicious Pumpkin Carrot Cake will take about 15 minutes to prepare and around 30–35 minutes to bake. Allow additional time for cooling and frosting—so plan for about 1.5 hours from start to finish, plus chilling time if you wish.
Step-by-Step Instructions:
1. Prepare Your Pans:
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or you can line them with parchment paper for easy removal later.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This will ensure all the spices and leavening agents are evenly distributed. Set this bowl aside.
3. Combine the Sugars and Eggs:
In a large bowl, take the granulated sugar, brown sugar, and eggs. Use a mixer to beat these ingredients together until they are well combined and slightly fluffy. This step helps to aerate the batter.
4. Add the Wet Ingredients:
Next, mix in the pumpkin puree, vegetable oil, and vanilla extract. Stir until everything is smoothly blended together.
5. Incorporate the Dry Ingredients:
Now, add the dry mixture to the wet ingredients gradually. Stir gently until just combined. Remember, you don’t want to overmix—this helps keep your cake light and fluffy!
6. Fold in the Goodness:
Carefully fold in the grated carrots, and if you’d like, add in chopped walnuts or pecans, and raisins or chopped dates for added flavor and texture.
7. Bake the Cakes:
Divide the batter evenly between the cake pans and smooth the tops. Bake in your preheated oven for 30 to 35 minutes. Keep an eye on them and do the toothpick test: it should come out clean when inserted into the center.
8. Cool Down:
When done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, transfer the cakes to a wire rack to cool completely.
9. Make the Cream Cheese Frosting:
While the cakes cool, prepare the frosting. In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar while mixing until fluffy. Stir in the vanilla extract.
10. Assemble Your Cake:
Once your cakes are completely cooled, spread a generous layer of frosting on the top of one cake layer. Place the other layer on top and then frost the top and sides of the cake with the remaining frosting.
11. Add the Finishing Touches:
For a beautiful presentation, sprinkle chopped nuts and pumpkin seeds over the top of your frosted cake.
12. Chill and Serve:
To let the frosting set, chill the cake in the refrigerator for at least 30 minutes. After it’s well chilled, slice it up and enjoy your delightful Pumpkin Carrot Cake!
Enjoy every moist, spiced, and scrumptious bite of this Pumpkin Carrot Cake topped with creamy cream cheese frosting and crunchy toppings! 🍰
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast it, scoop out the flesh, and blend it until smooth. About 1 medium pumpkin will yield the 1 cup needed for this recipe.
What If I Don’t Have All the Spices?
No problem! You can use a store-bought pumpkin spice mix as a quick substitute. For this recipe, about 2 teaspoons of pumpkin spice can replace the individual spices needed.
How Should I Store Leftovers?
Store leftover cake in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months.
Can I Make This Cake Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that your blend contains xanthan gum for the best texture!
