This Pumpkin Carrot Cake is a warm hug in dessert form! It’s packed with family-favorite flavors of pumpkin and sweet, crunchy carrots, making it super moist and yummy.
Honestly, every bite feels like fall! I love how easy it is to whip up, and the smell while it bakes is just heavenly. Don’t forget the cream cheese frosting—it’s the cherry on top!
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cake. If you want a gluten-free option, you can use a gluten-free all-purpose blend. I also like adding a bit of almond flour for a nutty flavor!
Pumpkin puree: Canned pumpkin works perfectly, but if you have fresh pumpkin, you can roast and puree it yourself! It can add an even fresher taste.
Carrots: Grated carrots provide moistness and flavor. You can substitute zucchini if you want a different twist, just be sure to squeeze out excess moisture!
Oils: I usually stick with vegetable oil, but you can also use coconut oil for a slight coconut flavor. Olive oil works as well but may alter the cake’s texture a bit.
Nuts: I add walnuts or pecans for crunch. If you have nut allergies, consider adding seeds like sunflower seeds or leaving them out entirely!
How Do I Ensure My Cake is Moist and Fluffy?
The key to a moist cake is proper mixing and baking. Here’s how to get it just right:
- Mix your wet ingredients separately before adding dry ingredients. This helps incorporate air for lightness.
- Don’t overmix when combining dry and wet ingredients. Just fold until combined to keep it tender.
- Check your cake a couple of minutes before the time is up. If a toothpick comes out clean, it’s done! Overbaking dries it out.
Following these tips will help you achieve that perfect texture everyone loves in a delicious cake!
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
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1 cup finely grated carrot (about 2 medium carrots)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup (half stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Topping:
- Chopped walnuts or pecans
- Optional chopped pistachios for extra color and texture
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare, with a cooking time of 30-35 minutes. You’ll want to allow for about 30 minutes of chilling time for the frosting before serving. So, expect to spend just over an hour in total, and then you can enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your two 8-inch round cake pans by greasing and flouring them, or just line them with parchment paper for easy release.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices: cinnamon, nutmeg, cloves, and ginger. Make sure everything is well combined and set aside.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and eggs until it’s smooth and creamy. Gradually mix in the oil and vanilla extract until all ingredients are combined.
4. Add Pumpkin and Carrot:
Stir in the pumpkin puree and grated carrot until everything is mixed well.
5. Combine Wet and Dry Mixtures:
Little by little, fold the dry ingredients into the wet mixture. Be careful not to overmix! If you choose to use nuts, gently fold them in at this stage.
6. Prepare for Baking:
Divide the batter evenly between your prepared cake pans and smooth out the tops with a spatula.
7. Bake the Cakes:
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove them from the oven and let them cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
8. Make the Cream Cheese Frosting:
While the cakes are cooling, prepare the cream cheese frosting by beating the softened cream cheese and butter together until it’s smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
9. Frost the Cake:
Once the cakes are completely cool, check the tops and level them if needed. Place the first cake layer on a serving plate and spread a layer of frosting evenly on top. Add your second cake layer and frost the top and sides of the whole cake with the remaining cream cheese frosting.
10. Garnish:
To finish, sprinkle chopped walnuts and pistachios on top for a lovely garnish.
11. Chill and Serve:
For the best flavor and texture, refrigerate your cake for at least 30 minutes to allow the frosting to set. Then slice and enjoy your delicious Pumpkin Carrot Cake!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! If you prefer fresh pumpkin, you can roast and puree it. Just make sure to drain any excess moisture to avoid altering the cake’s texture.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg made from 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken before adding it to the batter.
How Do I Store Leftover Cake?
Store any leftovers in an airtight container in the fridge for up to 4-5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and then foil for up to 3 months. Just thaw before serving!
Can I Add More Spices or Change the Flavor?
Definitely! Feel free to adjust the spices to your taste. You can add a pinch of cardamom for added warmth or even some citrus zest for a fresh twist!
