This Pumpkin Carrot Cake is a tasty mix of spiced pumpkin and sweet carrots. With a soft texture and a hint of cinnamon, it’s perfect for fall or anytime you crave something cozy!
Honestly, I can’t resist a slice topped with cream cheese frosting. It’s like autumn on a plate! 🍂 I also love that it’s a great way to sneak in some veggies while enjoying dessert!
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this cake, providing structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin is convenient, but you can use fresh pumpkin. Just roast it, scoop it out, and mash it before measuring. This can be a fun way to make the cake even more special!
Carrots: Fresh grated carrots are key for moisture and flavor. For a twist, try using grated zucchini instead for a different texture and taste, or mix both veggies together.
Spices: The spices add warmth to the cake. Feel free to adjust the amounts or leave out the ground cloves if you prefer a milder flavor. Adding a pinch of cardamom can give it a unique twist!
Cream Cheese: This is essential for the frosting’s creamy flavor. If you’re looking for a lighter option, you could substitute Greek yogurt. It won’t be as rich, but it will still taste good!
How Do You Achieve Moist and Flavorful Cake Layers?
Getting your cake layers moist and bursting with flavor starts with a few key steps. Here’s how to make sure your Pumpkin Carrot Cake is the best it can be:
- Mix wet and dry ingredients separately before combining them. This ensures consistent distribution of leavening agents and helps achieve even rising.
- Avoid over-mixing your batter after adding the dry ingredients. Stir until just combined; this keeps your cake light and fluffy.
- Don’t skip the resting time after baking! Allowing the cakes to cool properly ensures they hold their moisture.
- Frosting is key! Cream cheese frosting not only adds sweetness but also moisture. After cooling, frost generously and let it set in the fridge.
Following these tips will help you make a deliciously moist and flavorful dessert that everyone will love!
How to Make Pumpkin Carrot Cake
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup canned pumpkin puree (or fresh cooked pumpkin)
- 1 1/2 cups finely grated carrots (about 3 medium carrots)
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (pecans or walnuts), optional
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Chopped nuts and pumpkin seeds (pepitas)
- Fresh carrot tops or small carrot leaves (optional)
Time Needed:
This delightful cake will take about 15 minutes to prepare and 30-35 minutes to bake. After that, you’ll need around an hour for the cakes to cool before frosting. In total, about 2 hours of your time to make a delicious Pumpkin Carrot Cake!
Step-by-Step Instructions:
1. Prepping the Oven and Pans:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease and flour two 8-inch round cake pans, or you can line them with parchment paper for easy removal later.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and optional cloves. This helps to make sure all the dry ingredients are blended evenly.
3. Blending the Sugars and Oil:
In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until they are well combined and smooth.
4. Adding Eggs and Pumpkin:
Now, add the eggs one at a time, mixing well after each addition. Then stir in the pumpkin puree and vanilla extract, blending until everything is nicely mixed.
5. Combining Wet and Dry Mixtures:
Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Be careful not to over-mix, as this can make the cake dense.
6. Incorporating Carrots and Nuts:
Fold in the grated carrots and chopped nuts if you’re using them. This is where the cake gets its delightful texture!
7. Baking the Cake:
Divide the batter evenly between your prepared pans, smoothing the tops. Place them in the oven and bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
8. Cooling the Cakes:
After baking, let the cakes cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely. This step is important to prevent a soggy cake!
9. Making the Cream Cheese Frosting:
In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually blend in the powdered sugar and vanilla extract until the frosting is light and fluffy.
10. Assembling the Cake:
Once your cakes are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting on top and then place the second layer on top of that. Frost the top and sides of the entire cake evenly.
11. Garnishing:
Get creative! Garnish the top of your cake with chopped nuts, pumpkin seeds, and even some fresh carrot tops for a decorative touch!
12. Final Chill:
Chill the cake for about an hour before serving to help the frosting set. This will make every slice beautiful and ready for your guests!
Enjoy a delicious slice of this moist, warmly spiced Pumpkin Carrot Cake topped with creamy frosting and crunchy nutty garnish! It’s perfect for any occasion or just as a cozy treat at home.
Can I Use Store-Bought Pumpkin Puree?
Absolutely! Canned pumpkin puree is convenient and gives great results. Just make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
What If I Don’t Have Ground Cloves?
No worries! Ground cloves are optional in this recipe. You can leave them out or use a pinch more of nutmeg or cinnamon for added flavor. Your cake will still be delicious!
Can I Make This Cake Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend, and check that your baking powder and other ingredients are gluten-free. The flavor and texture will still be lovely!
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 4 days. If you want to keep it for longer, you can freeze slices wrapped in plastic wrap and foil for up to 3 months. Just thaw in the fridge before serving!