My Pumpkin Carrot Cake is bursting with fall flavors, making it the perfect seasonal dessert to make when the leaves change and the weather cools down! 

If you love pumpkin desserts and classic carrot cake, this Pumpkin Carrot Cake with Cream Cheese Frosting is the best of both worlds! It’s a moist, flavorful cake that is packed with warm spices—perfect for Thanksgiving, a fall dinner party, or just a cozy weekend treat. When pumpkin meets carrot, the result is a rich, dense, and incredibly moist cake that stays fresh for days. The tangy cream cheese frosting takes it over the top, making this one of my favorite fall cakes to bake and share!

The Perfect Fall Dessert

When autumn rolls around and you’re planning a dinner party or holiday gathering, this Pumpkin Carrot Cake with Cream Cheese Frosting is a guaranteed crowd-pleaser. If pumpkin bread and carrot cake got married and had a baby, this is what it would be like!

This cake is also simple enough to make for an anytime fall pick-me-up. I love to take it to tailgates, potlucks, or just about any fall gathering. It’s easy to make and tastes even better the next day.

Why Pumpkin and Carrot Make the Perfect Pair:

Pumpkin gives this cake its signature flavor, while freshly grated carrots create that wonderful texture we all love in carrot cake. The carrots keep the crumb moist and tender without making the cake heavy, resulting in pure fall flavor heaven.

What Ingredients Are In This Delicious Fall Cake with Cream Cheese Frosting?

Here’s everything you’ll need to make this cozy fall dessert:

Cake:

• 2 large eggs
• 1 cup pumpkin puree (not a whole can)
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup canola or vegetable oil
• 1 tablespoon pumpkin pie spice
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 cup grated carrots
• 1 cup all-purpose flour
• 1/2 cup chopped pecans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Cream Cheese Frosting: 

• 6 oz cream cheese, softened
• 3/4 cup powdered sugar
• 4-5 tablespoons milk or half-and-half
• 1/2 teaspoon vanilla extract

Can I Use Pre-Grated Carrots For This Cake? 

I’ve been asked before if pre-grated carrots will work here. Honestly? I don’t recommend it. Whether you use a hand grater or your food processor, freshly grated carrots make a big difference in both the flavor and texture. Pre-grated carrots tend to be dry and don’t blend as well into the batter.

How Do I Make This Pumpkin Carrot Cake Recipe?

To make this delicious fall dessert, start by preheating your oven to 325°F and generously spray your cake pan with Baker’s Joy. In a large bowl, whisk together the eggs, pumpkin purée, both sugars, oil, pumpkin pie spice, vanilla, cinnamon, and cloves until everything is well combined. Then, stir in the freshly-grated carrots.

Next, add your dry ingredients and stir until everything comes together. Fold in the pecans, and pour the batter into your pan, smoothing the top with a spatula. Bake the cake for about 45 minutes, or until the center is set and a toothpick comes out mostly clean.

How Do I Make Cream Cheese Icing for a Bundt Cake?

For the frosting, start by beating the softened cream cheese in a separate bowl until it’s light, fluffy, and completely smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt to balance the sweetness. Then, add milk or half-and-half a tablespoon at a time until the frosting reaches your desired consistency. 

When Should I Glaze a Bundt Cake?

Once baked, allow the cake to cool completely before frosting. I like to pop mine into the freezer for about an hour. It firms up the crumb and makes frosting the cake a breeze! Frost your cooled cake with a spatula or by simply pouring the frosting over the top, letting it drip down the sides.

What Pan Is Best For This Cake? 

I like to make this cake in a Bundt pan. I have several, but my favorite is the Nordic Ware Anniversary Bundt pan with smooth, rounded lines for the glaze or icing. It is important to spray the pan liberally with Baker’s Joy (or any floured spray) to avoid sticking. You can also make it in a traditional cake pan, but I find the mold of the Bundt pan makes for a more elegant display.

 

Make-Ahead and Freezer Tips

This cake is one of those desserts that actually gets better after a day or two. The flavors meld, and the texture becomes even more moist and soft.

To freeze, simply wrap the unfrosted cake tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge, and frost before serving. It’s that easy!

If you give this recipe a try, I’d love to hear your thoughts in the comments below. As always, thank you so much for stopping by. Be Blessed, and Stay Savvy!