Pumpkin Carrot Cake
This easy Pumpkin Carrot Cake makes the most delicious fall treat! It is made with both pumpkin puree and shredded carrots. It's topped with a luscious brown sugar cream cheese frosting. So perfect for fall and the holidays!
Servings: 24 pieces
Calories: 295kcal
Ingredients
Pumpkin Carrot Cake
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1¼ teaspoons pumpkin pie spice
- 2¼ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ cup vegetable oil or canola
- 1 cup granulated sugar
- ¾ cup brown sugar light or dark
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1¼ cup canned pumpkin puree not pumpkin pie filling
- ½ cup buttermilk room temperature
- 2 cups shredded carrots see notes below
- 1 red apple medium sized, peeled and grated, juice drained
Brown Sugar Cream Cheese Frosting
- 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 light or dark, packed *
- 2½ cups powdered sugar sifted, plus more if needed
- 1 teaspoon vanilla extract
Decorating (optional)
- Orange food coloring optional, gel recommended but regular food coloring also works
- Green food coloring optional, gel recommended but regular food coloring also works
- Walnuts or pecans finely chopped
Instructions
Pumpkin Carrot Cake
- Line a 9 x 13 inch baking pan with parchment paper and set aside. For a three layer six-inch cake, spray sides of cake pans with baking spray and line pans with parchment paper. Preheat oven to 350 F.
- In large mixing bowl, whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.
- 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.
- 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, 28 to 38 minutes. Allow to cool completely before frosting.
Brown Sugar Cream Cheese Frosting
- 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.
Notes
Carrots: Make sure to grate your whole, peeled carrots at home. Use a food processor or the small holes of a box grater. I don’t recommend using store bought shredded carrots.
Pumpkin puree: Make sure to use pure pumpkin puree and not pumpkin pie filling. The cans look very similar, but they are different. I recommend using store bought canned pumpkin puree for consistency.
Cream cheese: Use full fat block-style cream cheese. To get creamy frosting, make sure to use room temperature cream cheese. Leave it at room temperature for at least an hour before making the frosting.
Slicing: Slice the cake into 12 large pieces or 24 medium pieces.
Storage: Store this cake in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1slice | Calories: 295kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 256mg | Potassium: 128mg | Fiber: 1g | Sugar: 36g | Vitamin A: 4025IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
