NOTE: I’ve recently updated my Pumpkin Carrot Cake recipe with fresh tips and new photos. You can click here to check out the new version!

When you pair pumpkin + carrots in a cake, you get this delicious, moist, nutty cake topped with cream cheese and fitting for any dinner party.

Carrot and Pumpkin Make a Great Pair

This cake has the flavor of pumpkin and gets the moist, dense texture of carrot cake from the freshly grated carrots. I’ve been asked if pre-grated carrots would work in this recipe; I have never tried them. I feel that the moisture and texture of freshly grated (by hand or food processor) are key, and I suggest not using pre-grated.

Bundt Pan

I like to make this cake in a bundt pan. I have several, but my favorite is the anniversary bundt with rounded smooth 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.

Make Ahead and Freezer Friendly

This cake is actually better a day or two after baking. The flavors blend, and the cake is more moist after 24 hours. The cake can be frozen up to two months, then thawed and frosted the day of serving.

When Fall is in the air and dinner guests are coming, this cake might be just the ticket for an easy and impressive dessert. Please let me hear from you if you try it; I love hearing from my sweet readers! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

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Pumpkin Carrot Cake with Cream Cheese Frosting

Yield: 12

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

If pumpkin bread and carrot cake got married and had a baby, this is what it would be like!

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Ingredients

• 2 large eggs
• 1 cup pumpkin puree (not pie filling)
• ⅔ cup granulated sugar
• ¼ cup light brown sugar, packed
• ⅓ cup canola or vegetable oil
• 1 tablespoon pumpkin pie spice
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¾ cup finely grated carrots
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup chopped pecans or walnuts (optional)
• CREAM CHEESE FROSTING:
• 6 ounces cream cheese, softened
• 3/4 cup powdered sugar
• 4-5 tablespoons milk or half and half
• 1/2 teaspoon vanilla extract

Instructions

CAKE:

Preheat oven to 350°F.
Grease and flour a 9-inch springform, Bundt, or 8×8-inch square pan. For Bundt pans, make sure every groove is well-coated.
In a large bowl, whisk together eggs, pumpkin, both sugars, oil, pumpkin pie spice, vanilla, cinnamon, and cloves until smooth.
Stir in grated carrots.
In another bowl, whisk flour, baking powder, baking soda, and salt.
Add dry ingredients to wet, stirring just until combined — don’t overmix.
Fold in nuts if using.
Pour batter into prepared pan and smooth the top.
Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs:
Bundt/springform: 55–65 minutes
8×8 square pan: 40–45 minutes
Cupcakes/muffins: 20–22 minutes
(If it browns too fast, tent loosely with foil halfway through.)
Cool completely before frosting. (Freezing for an hour before frosting is great!)

CREAM CHEESE FROSTING:

1. Beat the softened cream cheese until light, fluffy, and smooth.
2. Add powdered sugar, mixing until well combined.
3. Stir in vanilla extract and a pinch of salt.
4. Add milk or half-and-half a tablespoon at a time until the frosting reaches your desired consistency.
5. Spread the icing carefully over cake. (To glaze the cake, add more liquid until pourable).

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 339Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 13gCholesterol 50mgSodium 267mgCarbohydrates 37gFiber 2gSugar 26gProtein 5g