Pumpkin Carrot Cake

If you’re looking for a dessert that screams comfort, coziness, and irresistible flavor, this pumpkin carrot cake is your new go-to recipe. With a delicious blend of moist pumpkin purée and sweet shredded carrots, this spiced cake is everything you love about fall—and so much more. Whether you’re baking for a family gathering, Thanksgiving dinner, or just to satisfy a craving, this cake rises to every occasion.

Why You’ll Love This Pumpkin Carrot Cake

This cake isn’t just a dessert, it’s an experience. Here’s why it stands out:

Super Moist Texture – Thanks to pumpkin and carrots, this cake stays soft and tender for days.
Warm Spices – Cinnamon, nutmeg, ginger, and cloves bring cozy flavor to every bite.
Perfectly Sweet – Just the right balance of sweetness without being overpowering.
Easy to Make – No fancy tools required; simple ingredients combine for a gourmet result.
Great for Any Season – Though it’s ideal in fall, this cake is a year-round delight.

Ingredients You’ll Need

Dry Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt

Wet Ingredients

1 cup pumpkin purée (not pumpkin pie filling)
1 cup finely grated carrots (about 2 medium)
¾ cup brown sugar
½ cup granulated sugar
3 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract

Optional Add-Ins

Customize your pumpkin carrot cake with one or more of the following:

½ cup chopped walnuts or pecans
½ cup raisins or golden raisins
¼ cup shredded coconut

How to Make Pumpkin Carrot Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan—or line it with parchment paper for easy removal.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, baking powder, spices, and salt. These dry elements form the structure and flavor profile of your cake.

Step 3: Mix Wet Ingredients

In a separate bowl, beat together the pumpkin purée, grated carrots, sugars, eggs, oil, and vanilla extract until well combined.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Don’t overmix to ensure a soft cake.

Step 5: Bake

Pour the batter into your prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.

The Best Cream Cheese Frosting

No pumpkin carrot cake is complete without a luscious layer of tangy cream cheese frosting.

Ingredients:

8 oz (225g) cream cheese, softened
¼ cup unsalted butter, at room temperature
1 ½ cups powdered sugar
1 teaspoon vanilla extract

Beat all ingredients until smooth and fluffy. Spread generously over your cooled cake.

Serving Suggestions

This cake can be served as:

A dessert centerpiece with seasonal garnishes like pumpkin seeds or orange zest
A sweet brunch option alongside coffee or chai tea
A holiday treat paired with eggnog or mulled wine

Storage & Freezing

Your pumpkin carrot cake stays fresh up to 5 days in the fridge when stored in an airtight container. To freeze, wrap slices in plastic wrap and freeze for up to 3 months. Just thaw and enjoy.

Expert Tips for Perfect Results

Use fresh carrots – Grate your own for best texture and moisture content.
Don’t overmix – Keeps your cake fluffy and light.
Allow full cooling – Never frost a warm cake or the frosting will melt.
Customize the spices – Adjust cinnamon or add allspice for a unique twist.

Nutrition Facts (Per Slice, Approx.)

Calories: 320
Fat: 15g
Carbs: 42g
Sugar: 28g
Protein: 4g

*Note: Nutrition may vary slightly based on modifications.

Related Recipes You Might Love

Helpful External Resources

FoodSafety.gov – Safe storage guidance for baked goods
The Spruce Eats – Baking tips and substitutions

Frequently Asked Questions

Can I make pumpkin carrot cake gluten-free?

Yes! Simply substitute a gluten-free all-purpose flour blend. Ensure it contains xanthan gum for structure.

Is it possible to make this cake vegan?

Absolutely. Replace the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use vegan cream cheese and butter for the frosting.

Can I use canned pumpkin pie filling?

No. Pumpkin pie filling contains added sugars and spices which will throw off the flavor balance. Always use pure pumpkin purée.

Can I make cupcakes with this batter?

Yes! This batter makes excellent cupcakes. Bake at 350°F for 18–22 minutes or until tops spring back to the touch.

Final Thoughts: Make Pumpkin Carrot Cake Today!

This pumpkin carrot cake is more than just a recipe—it’s a feel-good, crowd-pleasing dessert that blends the best of both worlds. Moist, rich, and kissed with spice, it’s destined to become a family favorite. Whether you’re a novice baker or a seasoned pro, this cake delivers gourmet results with minimal effort.

Ready to bake your best cake ever? Try this recipe today, and don’t forget to share it with friends and pin it for your next dessert craving. And if you loved it, check out our Fall Baking Collection for more seasonal treats!