Pumpkin Carrot Cake


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.

pumpkin carrot cake


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.

Springform or Loaf Pan 

This cake is baked in a 9″ springform pan or even a loaf pan. This cake is so moist that one layer of icing is all that is needed to add just the right amount of cream cheese flavor.

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!!!

Pumpkin Carrot Cake

Pumpkin Carrot Cake

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Pumpkin carrot cake is moist, dense and sweetly spiced~the perfect 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 (optional)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces cream cheese, softened (lite okay)
  • 1/4 cup (half of 1 stick) unsalted butter, softened
  • 1 1/2 cups confectioners' sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt, or to taste



  1. Preheat oven to 350F.
  2. Spray a 9-inch springform pan with floured cooking spray; set aside.
  3. To a large bowl, add the eggs, pumpkin, sugars, oil, pumpkin pie spice, vanilla, cinnamon, cloves, and whisk to combine.
  4. Add the carrots and stir to combine.
  5. Add the flour, baking powder, baking soda, salt, and stir until just combined, don't overmix.
  6. Add the nuts (if using) and stir to combine.
  7. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  8. Bake for about 35 minutes or until center is set and toothpick inserted in center yields crumbs.
  9. Allow to cool before frosting. (I freeze my cake for an hour or so before frosting.)


  1. Mix cream cheese & butter until light & fluffy.
  2. Add confectioner's sugar, mixing until well combined.
  3. Stir in vanilla and salt.
  4. Spread carefully over cake.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 354Total Fat 19gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 48mgSodium 345mgCarbohydrates 43gFiber 2gSugar 32gProtein 4g

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