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Pumpkin Carrot Cake with Brown Sugar Cream Cheese Icing

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 pieces 1x
  • Category: Desserts, Cakes
  • Method: Baking
  • Cuisine: American

Description

Make this easy, from scratch Pumpkin Carrot Cake with Brown Sugar Cream Cheese Icing for a super fluffy, flavorful fall treat! Made with pumpkin puree, shredded carrots, a shredded apple and warm spices and generously topped with a delicious brown sugar cream cheese icing, this cake is a must bake treat perfect for the holidays!


Scale

Ingredients

FOR THE PUMPKIN CARROT CAKE

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 teaspoons pumpkin pie spice
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup oil, vegetable or canola
  • 1 cup granulated sugar
  • 3/4 cup brown sugar, light or dark
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 1/4 cup pumpkin puree 
  • 1/2 cup buttermilk
  • 2 cups shredded carrots
  • 1 red apple, peeled and grated

FOR THE BROWN SUGAR CREAM CHEESE ICING

  • 8 ounces cream cheese, room temperature (leave it at room temperature for at least an hour before making)
  • 6 tablespoons butter, room temperature
  • 3/4 cup plus 2 tablespoons brown sugar
  • 2 1/2 cups powdered sugar, sifted, plus more if needed
  • 1 teaspoon vanilla

Instructions

FOR THE PUMPKIN CARROT CAKE

  1. Line a 9 x 13 inch baking pan with parchment paper and set aside. Preheat oven to 350 F. 
  2. In large mixing bowl, whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.

  3. In a large mixing bowl, whisk to combine the sugars and eggs. Stir in the vanilla and pumpkin puree followed by the oil. Add the buttermilk alternatively with the dry ingredients, mixing just til combined. Stir in carrots and apple.

  4. Pour the batter into the pan and spread it evenly in the pan. Bake until a toothpick comes out clean when inserted in the center of the cake, 25 to 30 minutes. Cool ten minutes in the pan then transfer to a cooling rack to cool completely. Once the cake has cooled, frost it with the icing. 

FOR THE BROWN SUGAR CREAM CHEESE ICING

  1. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter on medium speed for one minute until creamed and combined. Add the brown sugar and mix on medium for another minute. Mix in the vanilla then turn the mixer on low and gradually mix in the powdered sugar.

Keywords: pumpkin, carrot cake, pumpkin carrot cake, apple, cream cheese, brown sugar cream cheese icing, icing, fall