This Pumpkin Carrot Cake is a cozy treat that brings together sweet pumpkin and crunchy carrots. It’s spiced just right, making it perfect for fall gatherings or a simple dessert at home!
I love how the flavors blend together, and the cream cheese frosting on top? Absolutely dreamy! It’s like a hug from the inside, especially with a cup of tea. ☕️
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super easy to use, but you can also make your own by roasting and blending fresh pumpkin. Just be sure to use pure pumpkin, not pumpkin pie filling!
Carrots: Finely grated carrots add moisture and sweetness. If you’re out of fresh carrots, you can use pre-grated ones, but choose a coarser grate for a better texture.
Flour: All-purpose flour is ideal here, but if you need a gluten-free option, you can try a 1-to-1 gluten-free flour blend. It often works perfectly in baking!
Oils: I suggest vegetable oil for moisture, but you can swap it for canola oil or even melted coconut oil if you prefer a lighter flavor.
Nuts: Walnuts or pecans add a nice crunch, but feel free to skip them if you’re nut-free! You can also use seeds like sunflower seeds for a similar crunch.
How Do You Ensure Even Baking for Your Pumpkin Carrot Cake?
To make sure your cake bakes evenly and comes out perfectly, follow these tips:
- Preheat your oven fully before placing the cake inside; it helps with even cooking.
- Make sure to grease and flour your cake pan well. This helps in easy removal.
- Use an oven thermometer to check the temperature; sometimes ovens can be off.
- Check the cake a few minutes before the suggested bake time. It’s done when a toothpick inserted comes out clean or with just a few crumbs.
These little details ensure your cake is moist, fluffy, and doesn’t stick to the pan, making for a delightful treat!
How to Make Pumpkin Carrot Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup pumpkin puree (canned or fresh)
- 1 1/2 cups finely grated carrots
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Chopped walnuts or pecans
- Pumpkin seeds (pepitas)
How Much Time Will You Need?
This delightful Pumpkin Carrot Cake takes about 20 minutes to prep and around 40-45 minutes to bake. Be sure to give it a little cooling time, about 10 minutes in the pan and then completely on a wire rack. The total time, including making the frosting and garnishing, will take about 1 hour and 15 minutes. Perfect for an afternoon baking session!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9-inch round cake pan so your cake won’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This helps make sure everything is evenly mixed. Set this bowl aside.
3. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. Finally, mix in the pumpkin puree until everything is combined and smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, mixing until just combined. Be careful not to overmix; it’s okay if some flour is still visible. Now, gently fold in the grated carrots and nuts, if you’re using them.
5. Bake the Cake:
Pour the batter into the prepared cake pan, smoothing the top. Bake in the preheated oven for about 40-45 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean.
6. Cool the Cake:
Let the cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. This will prevent it from getting soggy.
7. Make the Cream Cheese Frosting:
While the cake is cooling, prepare the frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until fluffy and delightful.
8. Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can be generous with the frosting—it’s the best part!
9. Garnish and Serve:
Sprinkle chopped walnuts and pumpkin seeds on top for that extra crunch and lovely presentation. Now, slice up your Pumpkin Carrot Cake, serve, and enjoy with friends and family!
This cake is moist, spiced just right, and topped with smooth, creamy frosting, making it perfect for any occasion. Enjoy your delicious creation!
Can I Use Fresh Carrots Instead of Pre-Grated Ones?
Absolutely! Freshly grated carrots provide the best texture and flavor. Just make sure to wash and peel them before grating.
How Should I Store Leftover Pumpkin Carrot Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Just make sure it’s completely cool before sealing it up to avoid moisture buildup.
Can I Freeze the Cake?
Yes, you can freeze the un-frosted cake! Wrap it tightly in plastic wrap and then in foil. It will last for about 2-3 months in the freezer. Thaw it overnight in the fridge before frosting and serving.
What Can I Substitute for Cream Cheese in the Frosting?
If you prefer a lighter option, you can use Greek yogurt or mascarpone cheese. Alternatively, you can make a simple buttercream using just butter, powdered sugar, and vanilla extract for a different flavor profile!
