pumpkin carrot cake

This moist and flavorful Pumpkin Carrot Cake combines two of the best spiced cakes into one! With warming fall spices and the best cream cheese frosting, what&#039;s not to love?!

Pumpkin Carrot Cake

(about 2-3 medium-sized, 100 grams) carrots (shredded)

(165 grams) whole milk

lemon juice

pumpkin

(102 grams) white sugar

(293 grams) light brown sugar

(98 grams) vegetable oil

eggs

vanilla extract

(8 oz., 227 grams) crushed pineapple (well drained)

(93 grams) flaked sweetened coconut

(260 grams) all-purpose flour (spooned and leveled)

baking soda

fine sea salt

cinnamon

nutmeg

ginger

cloves

(113 grams) unsalted butter (soften to room temperature, do not melt)

(453 grams) powdered sugar

heavy cream

pecans (optional)

PREP: Preheat the oven to 350 degrees F. Spray two 9-inch-round pans  generously with cooking spray and dust with flour. (Take your time preparing the pans so the cake doesn&#039;t stick). Line cake pans with parchment paper (See Note 1). Set aside.

CARROTS: Peel and grate the carrots on the small side of a grater to get very fine pieces of carrots. Shred the carrots carefully. Measure to ensure you have exactly 1 cup (100 grams).

MILK: Whisk together the whole milk and lemon juice and set aside for 5 minutes (it will look curdled!).

WET INGREDIENTS: Grab a very large bowl and mix the pumpkin (make sure it isn&#039;t watery at all), white sugar, brown sugar, oil, eggs, vanilla, and milk/lemon mixture with a large whisk until completely combined and smooth. Add in the shredded carrots and crushed pineapple; whisk until smooth.

DRY INGREDIENTS: Place a sifter over the bowl and sift in the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Add in the coconut. Mix until JUST combined (do not overmix to avoid a dry, dense cake.)

BAKE: Separate the mixture evenly among the prepared pans (See Note 2) and bake for 35-45 minutes or until a toothpick, inserted into the center comes out clean. Remove and allow to cool for 5-7 minutes before inverting the cakes onto a cooling rack for them to finish cooling.

Cake

CREAM CHEESE AND BUTTER: Meanwhile, prepare the frosting. In a large bowl fitted to a stand mixer, mix the cream cheese and butter. Make sure both are softened to room temperature and not at all melted. Beat the two together until completely smooth and creamy.

VANILLA AND SALT: Add in the vanilla extract and a generous pinch of salt (if desired). Beat until smooth.

POWDERED SUGAR: Add in the powdered sugar, 1 cup at a time, until you&#039;ve added 3 and 1/2 cups. Remove 1/4 of the frosting now to go into the center of the cake. Add the remaining 1/2 to 1 and 1/2 cups of frosting until you have a good frosting consistency. If needed, add in the heavy cream. The frosting won&#039;t be as firm as a buttercream, but firm enough to frost the cake.

DECORATE: Place a little frosting on the bottom of a cake pan (just to hold the bottom cake in place) and top with 1 completely cooled cake. Add the reserved 1/4 of the frosting into the center and smooth it. Add the other cake on top.

DECORATE CONT.: Use the remaining frosting to generously frost the cake. If the frosting is too soft, either refrigerate it or add an additional 1/2 cup powdered sugar. (You will likely have a bit of extra frosting, so don&#039;t feel like you need to use it all on the cake.) Once the cake is frosted, decorate the sides with the chopped pecans if desired.

STORAGE: Store cake in the fridge, tightly covered. Frosted cake does not freeze and thaw well, but unfrosted cake freezes nicely for up to a month.

Frosting

https://mediavine-res.cloudinary.com/video/upload/t_original/v1530901263/zcxaucvlnmrwgpwtp7je.mp4

The most amazingly moist and flavorful carrot pumpkin cake with cream cheese frosting.

Carrot Pumpkin Cake

Only 3 simple ingredients create a moist and super easy Pumpkin Carrot Cake with a cake mix. A box of carrot cake mix or spice cake mix can be used in this fall or harvest party dessert.

Carrot cake mix (spice cake mix can be substituted)

Pureed pumpkin

cream cheese frosting

Preheat oven to 350°F and grease a 9 x 13&quot; pan.

In a mixing bowl combine ingredients and mix well.

Pour into pan and bake for 20 - 25 minutes until a toothpick comes out clean.

Allow to cool and frost if desired.

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!

Pumpkin Carrot Cake 

all purpose flour

baking powder

salt

pumpkin pie spice

oil, vegetable or canola

sugar

brown sugar, light

eggs, room temperature

buttermilk, room temperature

carrots

cream

butter, room temperature

powdered sugar, sifted, plus more if needed

Orange food coloring, optional, gel recommended but regular food coloring also works

Green food coloring, optional, gel recommended but regular food coloring also works

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.  

PUMPKIN CARROT CAKE

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.

BROWN SUGAR CREAM CHEESE FROSTING

Frost the tops of the first two layers with 1/2 cup to 3/4 cup of frosting. Place top layer bottom up. Make sure the layers are straight. Spread a thin layer of frosting over the top and sides. This will be the crumb coat and will catch any crumbs. Place cake in fridge to chill for at least 15 minutes. 

If decorating the finished cake with piped mini carrots, place a small amount of frosting in two small bowls. Mix in a few drops of food coloring to make orange and green frosting. 

Finish frosting the cake. If decorating with chopped nuts, gently press them along the bottom of the cake. Sprinkle some on the top of the cake.

Transfer the colored orange frosting to a piping bag fitted with a small piping tip. Pipe mini carrots evenly around the cake. Transfer green frosting to a piping bag fitted with a small round piping tip or a star tip. Pipe the little green tops on the carrots. 

DECORATING THE LAYER CAKE

Will become a Yummy Fall favorite of mine!

This is cake is amazing Natalie!!!!  It is a whole different level!  Absolutely delicious 💯!! 
I just came across your site the other day.  You have so many lovely looking things. I will definitely be trying more!!

This was a delicious way to end our Canadian Thanksgiving meal yesterday. I didn't let it cool completely before icing, so some of the icing melted into the cake between the layers. Regardless it was a hit and was enjoyed by the young and old!

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Top 3 pumpkin carrot cake recipes from across the web

The most viewed pumpkin carrot cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Carrot Cake

Pumpkin Carrot Cake

Pumpkin Carrot Cake

The most viewed pumpkin carrot cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine