This Pumpkin Carrot Cake is a delightful twist on classic flavors! With warm spices, grated carrots, and sweet pumpkin, it’s moist and fluffy, perfect for any occasion.
My favorite part? The frosting! Cream cheese topping makes every bite extra special. I could eat this cake for breakfast—carrots and pumpkins are basically health food, right? 😂
Key Ingredients & Substitutions
All-purpose flour: This is a staple for most baking recipes. You can substitute with gluten-free flour if needed. Just make sure to use a blend that works well for cakes!
Canned pumpkin puree: Ensure you’re using puree and not pumpkin pie filling, which has added sugars and spices. If you can’t find pumpkin puree, you can use homemade puree from roasted pumpkin.
Carrots: Fresh, finely grated carrots provide moisture and flavor. If you’re in a rush, you can use pre-grated carrots, but the texture may differ slightly.
Spices: The blend of cinnamon, ginger, nutmeg, and cloves is key for warmth. Feel free to adjust these spices to match your preference! You might even add a pinch of allspice for extra flavor.
Walnuts or pecans: These add crunch and richness. If you’re nut-free, you can skip them or replace with sunflower seeds. They work great too!
How Can I Ensure My Cake is Moist and Fluffy?
The secret to a moist and fluffy Pumpkin Carrot Cake lies in careful mixing and baking.
- When mixing, combine the wet and dry ingredients gently. Overmixing will make the cake dense.
- Use fresh eggs; they help the cake rise better and add moisture.
- Check your cakes for doneness using a toothpick. If it comes out with a few moist crumbs, that’s perfect!
- Let the cakes cool completely before frosting to prevent the frosting from melting.
By watching these details, you’ll be well on your way to a perfect cake! Enjoy baking! 😊
Delicious Pumpkin Carrot Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
For the Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for consistency)
For Topping (Garnish):
- Chopped walnuts or pecans
- Pumpkin seeds (pepitas)
- A drizzle of maple syrup or honey (optional)
How Much Time Will You Need?
You’ll need about 15 minutes to prep your ingredients and 30-35 minutes for baking. After that, let the cake cool, and spend around 15 minutes whipping up the frosting. Total time, including cooling, is about 2 hours. But trust me, every minute is worth it for this moist and delicious cake!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. This will help the cakes come out easily once they’re baked.
2. Mix Dry Ingredients:
In a medium bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this aside for later.
3. Combine Wet Ingredients:
In a large mixing bowl, mix together the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, ensuring each one is well blended before adding the next. Stir in the vanilla extract and pumpkin puree until everything is smooth and creamy.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to your wet mixture. Mix just until everything is combined—no need to overbeat!
5. Add Carrots and Nuts:
Gently fold in the grated carrots and any nuts you’re using. This will add texture and flavor to the cake.
6. Bake the Cakes:
Divide the batter evenly between the prepared cake pans, smoothing the tops. Bake in the oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes:
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely. This step is crucial for avoiding a melted frosting disaster!
8. Make the Frosting:
While your cakes cool, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter together until they are smooth. Gradually add the powdered sugar and continue to mix well, followed by the vanilla extract. If your frosting is too thick, add milk a tablespoon at a time until you reach the desired spreading consistency.
9. Frost the Cake:
Once the cakes are completely cool, place one layer on your serving plate. Spread a generous layer of cream cheese frosting on top. Add the second layer and frost the top and sides of the entire cake.
10. Garnish and Chill:
Sprinkle with chopped walnuts, pecans, or pumpkin seeds for a nice touch. Optionally, drizzle some maple syrup or honey over the top. Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set up nicely.
This Pumpkin Carrot Cake is perfect for fall gatherings, birthdays, or simply as a treat for yourself. Enjoy every delicious slice! 🍰
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! You can roast a small pumpkin, scoop out the flesh, and blend it until smooth. Just make sure to drain any excess water to avoid a soggy cake!
Can I Substitute the Vegetable Oil?
Yes, feel free to use melted coconut oil, unsweetened applesauce, or even Greek yogurt for a lighter option. Just keep in mind that coconut oil will add a slight flavor, while applesauce will make the cake a bit denser.
How Should I Store Leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw in the fridge before serving!
Can I Make This Cake Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. It’s usually a straightforward swap and should work well for this recipe!
