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Carrot Pumpkin Cake with Cream Cheese Frosting
Moist carrot pumpkin cake with warm spices and creamy frosting, an easy fall dessert ideal for holidays and family gatherings.
Deliciously Moist Carrot Pumpkin Cake is a tender, spice-forward dessert that marries the natural sweetness of grated carrots with the earthy richness of pumpkin purée, all bound together in a soft, oil-based batter accented by warm cinnamon, nutmeg, and cloves. Studded with plump raisins (or nuts, if preferred) and finished with a tangy cream-cheese frosting, the cake offers a balanced crumb that stays notably moist for days thanks to the vegetable additions. Commonly prepared in a single 9-x-13-inch pan or as layered rounds, it serves as a versatile centerpiece for autumn gatherings, holiday brunches, or any occasion where a comforting, seasonally themed treat is welcome.
Carrot Pumpkin Cake with Cream Cheese Frosting
No stand mixer, no fuss—just one bowl, a whisk, and pantry-friendly ingredients get the batter oven-ready in minutes. The recipe scales effortlessly into cupcakes, loaf pans, or even gluten-free flour blends, so you can customize it to suit any crowd or dietary need without sacrificing flavor.
Prep Time
45 minutes
45 minutes
Cook Time
35 minutes
35 minutes
Total Time
150 minutes
150 minutes
Ingredients
All-purpose flour 1 ¾ cups (about 220 g)
- Baking powder 1 tsp
- Baking soda 1 tsp
- Fine sea salt ½ tsp
- Ground cinnamon 1 ½ tsp
- Ground ginger ½ tsp
- Ground nutmeg ¼ tsp
- Ground cloves ¼ tsp
- Pumpkin puree (100 % pumpkin, not pie filling) 1 cup / 240 g
- Freshly grated carrots 2 cups tightly packed (≈3 medium carrots)
- Large eggs 3 (room temperature)
- Granulated sugar ¾ cup / 150 g
- Packed light brown sugar ¾ cup / 165 g
- Vegetable oil ½ cup / 120 ml
- Unsweetened applesauce ¼ cup / 60 ml (sub more oil if preferred)
- Pure vanilla extract 1 tsp
- Chopped walnuts or pecans ¾ cup (optional but recommended)
- Raisins ½ cup, lightly packed (optional)
- Cream cheese (brick-style, full-fat) 8 oz / 226 g, softened
- Unsalted butter ½ cup / 113 g, softened
- Confectioners’ (powdered) sugar 3 cups / 360 g, sifted
- Pure vanilla extract (for frosting) 1 tsp
- Milk or heavy cream 1–2 tbsp, as needed for spreading consistency
- Fine salt pinch (optional; balances sweetness)
- Optional garnishes extra chopped nuts, shredded coconut, or a light dusting of cinnamon to taste
Method
Preheat the oven to 350 °F and grease two 9-inch round cake pans then line the bottoms with parchment
- Whisk flour baking powder baking soda salt cinnamon nutmeg and ginger in a medium bowl
- Whisk granulated sugar brown sugar eggs oil and vanilla in a large bowl until smooth
- Stir pumpkin puree into the wet mixture until fully blended
- Fold shredded carrots into the batter until evenly distributed
- Add the dry ingredients to the wet mixture and stir just until no flour streaks remain
- Divide the batter between the prepared pans and smooth the tops
- Bake until a toothpick inserted in the centers comes out clean about 30–35 minutes then cool the pans on a rack 10 minutes
- Turn the cakes onto wire racks peel off parchment and let them cool completely
- Beat softened cream cheese and butter together in a mixer until creamy
- Gradually mix in powdered sugar vanilla and a pinch of salt until the frosting is light and fluffy
- Place one cake layer on a serving plate and spread frosting over the top
- Set the second layer on top and coat the entire cake with a thin layer of frosting then chill 15 minutes
- Spread the remaining frosting evenly over the chilled cake
- Garnish with chopped toasted pecans if desired
- Slice to serve and refrigerate any leftovers
Nutrition (whole recipe)
Calories
7340 kcal Protein
76 g Fat
363 g Carbs
968 g Fiber
28 g Sugar
757 g
7340 kcal Protein
76 g Fat
363 g Carbs
968 g Fiber
28 g Sugar
757 g
Notes
For deeper flavor, briefly toast the ground spices in the oil over low heat until fragrant before whisking in the sugars—this blooms their aromatics without dirtying another bowl. If you’re frosting later, chill the cake for 20 minutes first; the cooled crumb grips the cream-cheese layer and keeps it from sliding.
why this recipe
With its tender crumb, fragrant spice profile, and naturally vibrant color, this carrot pumpkin cake transforms two humble vegetables into an irresistibly rich dessert that feels both comforting and refined. The marriage of sweet carrots and velvety pumpkin purée creates exceptional moisture without relying on excessive oil, while warm notes of cinnamon, ginger, and nutmeg infuse every bite with cozy depth. A subtle crunch from toasted pecans punctuates the softness, and a tangy cream-cheese glaze delivers a perfectly balanced finish. Easy enough for a casual weeknight bake yet striking enough for a celebration, this cake proves that wholesomeness and indulgence can coexist—offering a slice that’s as nourishing as it is decadent, and a reason to preheat the oven again and again.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute a gluten-free flour blend for the all-purpose flour in this Carrot Pumpkin Cake without affecting texture and taste?
Yes—use a good “1:1” or “cup-for-cup” gluten-free baking blend that already contains xanthan or guar gum, and swap it in at the same weight (about 220 g). The cake’s high moisture from pumpkin, applesauce, and oil helps mask any textural differences; just let the batter rest 10 minutes before baking and check doneness 3–5 minutes sooner, as gluten-free layers can set a touch faster.
How can I convert this recipe into cupcakes, and how long should they bake?
Simply line two standard 12-cup muffin tins and portion the batter about ⅔ full (you’ll get roughly 22–24 cupcakes from the full recipe). Bake at the same 350 °F (180 °C) for 18–22 minutes, or until the tops spring back and a toothpick inserted at the center comes out clean; cool completely before frosting. The existing cream-cheese frosting quantity is just right for generously topping all the cupcakes.
How should I store the frosted Carrot Pumpkin Cake, and how long will it stay fresh?
Because the cake is topped with cream-cheese frosting, cover it tightly (a cake dome or plastic-wrapped plate) and refrigerate; it will stay moist and fresh for about 4–5 days. Let slices sit at room temperature for 20–30 minutes before serving, or freeze well-wrapped pieces for up to 2 months.