Pumpkin Carrot Cake combines two of the best spiced cakes into one! With warming fall spices and cream cheese frosting, it’s a cozy fall favorite.
The Best Pumpkin Carrot Cake
This may be my all-time favorite cake, and I think my boys would agree! I took my two favorite cake recipes on this site (carrot cake and pumpkin cake), combined them, and was blown away by the results.
This cake has incredible depth of flavor and is so moist and tender. The cream cheese frosting ties everything together beautifully, and there’s no way I’ll make it through fall each year without baking this cake.
Bring Ingredients To Room Temperature
Using room temperature ingredients will ensure the best-possible Pumpkin Carrot Cake texture.
- Using room-temperature eggs helps them blend more evenly into the batter, giving the cake a lighter texture (the eggs trap air).
- Soak refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes to quickly bring them to room temperature.
- Alternatively, pull the eggs out of the fridge about 30 minutes before using to make this Pumpkin Carrot Cake.
- Using room-temperature butter and cream cheese for the frosting will ensure a smooth, luxurious frosting without unpleasant chunks of cream cheese.
- Pull both out of the refrigerator about 45 minutes to 1 hour in advance.
- Alternatively, remove the cream cheese from the packaging. Place in the microwave and heat for 5 seconds, flip each and microwave for another 5 seconds. Continue to do this on each side of the cream cheese until softened to room temperature. Flipping frequently helps to evenly soften. Repeat in a separate bowl or plate with butter (I’ve found the two don’t soften at the same rate.)
Pumpkin Carrot Cake Tips
- Spoon and level the flour. If you pack in too much flour, the cake with be dry, dense, and less moist. Here’s a great video showing how to properly measure flour for this recipe.
- Grate carrots on the small holes of the grater. To ensure the right texture and even dispersion, we want the carrots very finely shredded. This is attained with the small holes on a grater.
- Thoroughly drain the pineapple. First, make sure you have the right can size — it’s easy to miss since there are so many different sized cans of pineapple! We want the 8-ounce (tiny!) can and for all the excess moisture to be drained out. I press out the liquid through a fine mesh sieve.
- Don’t overbake. To avoid dry cake, you’ll want to make sure you don’t overbake the layers; they can go from perfectly moist to far less flavorful in just a few minutes.
- Let the cakes cool for 30 minutes. Cool in the pan for 20 minutes before turning them onto cooling racks to continue cooling. Wait for the cakes to be 100% cool before frosting.
Quick Tip
Don’t feel like every bit of the frosting needs to be used on this pumpkin carrot cake. I prefer to have a bit extra than to scramble and make more if needed. Use leftover cream cheese on these amazing pumpkin cinnamon roll cookies, on waffles/pancakes, or on these pumpkin cupcakes!
Lining The Cake Pans
Stick to 9-inch cake pans for best results. Here are the exact cake pans I use.
Pumpkin Carrot Cake is so moist that if the bottom of the cake pans aren’t lined, the cake won’t come out nicely (I speak from experience!). Make sure you line the cake pan with parchment paper.
There’s an easy to way to do this; check out this photo slideshow or read the directions below:
- Tear off a sheet of parchment paper slightly larger than the cake pan.
- Fold the parchment in half.
- Then fold the parchment in half again.
- Fold into a triangle.
- Fold the triangle in half again.
- Hold the triangle against the bottom of the pan from the center outwards.
- Cut the parchment right where it meets the edge of the cake pan along the curve of the cake pan.
- Unfold the parchment and press into the bottom of the cake pan.
Pumpkin Carrot Cake Troubleshooting
When making a layered cake, divide the batter equally between the pans. This helps the layers bake evenly and look nice.
Pour the batter into each pan, then use a kitchen scale to check. Adjust as needed to make sure each pan has the same amount of batter.
Using incorrect ingredients, over mixing the batter, or baking the cake too long or at too high of a temperature (incorrectly calibrated oven) can produce a dry cake.
To make a cake moist, be sure to follow baking directions carefully in a calibrated oven.
Storage
Pumpkin Carrot Cake Storage
Finished Cake: Store in the fridge, wrapped tightly or under a cake dome, for up to 3 days. Refrigerate due to the cream cheese frosting. The cake doesn’t freeze well once frosted.
Make Ahead/Freezing: Wrap cooled cake layers in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Defrost in the fridge for 24 hours before frosting.
I prefer making and freezing the layers ahead. They’re more flavorful after sitting. Thaw for about an hour at room temperature (they don’t need to be fully thawed) before frosting.
More Pumpkin Recipes
- Pumpkin Pecan Streusel Pie with maple whipped cream
- Soft Pumpkin Cookies with chocolate chips
- Pumpkin Waffles with a buttermilk syrup
- 7 Layer Pumpkin Bars with sweetened coconut
- Pumpkin Scones with a simple glaze
Pumpkin Carrot Cake
Equipment
- 2 cake pans 9-inch
- Parchment paper
- Sifter
- Cooling Rack
- stand mixer
Ingredients
Wet Ingredients
- 1 cup carrots shredded, 2-3 medium-sized carrots
- 3/4 cup whole milk
- 1-1/2 teaspoons lemon juice
- 1-1/4 cups pumpkin not pumpkin pie filling and not the whole can
- 1/2 cup granulated sugar
- 1-1/2 cups light brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 3/4 tablespoon vanilla extract
- 1 (8-ounce) can crushed pineapple well drained
- 1 cup sweetened coconut flakes
Dry Ingredients
- 2 cups flour spooned and leveled
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Frosting
- 2 (8-ounce) packages cream cheese soften to room temperature, do not melt
- 8 tablespoons unsalted butter soften to room temperature, do not melt
- 1-1/2 teaspoons vanilla extract
- 4 to 5 cups powdered sugar
- 1 to 2 tablespoons heavy cream optional
- 1 cup chopped pecans optional
Instructions
Cake
- Preheat oven to 350°F. Spray two 9-inch round pans with cooking spray, dust with flour, and line with parchment paper (see note 1).
- Peel and finely grate carrots, ensuring you have exactly 1 cup.
- Whisk together milk and lemon juice, then set aside for 5 minutes (it will look curdled).
- In a large bowl, mix pumpkin (make sure it isn’t watery at all), granulated sugar, brown sugar, oil, eggs, vanilla, and milk/lemon mixture until smooth. Whisk in carrots and pineapple until smooth.
- Place a sifter over the bowl and sift in flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves, then add coconut and mix until just combined.
- Divide batter evenly between pans (see note 2), then bake for 35–45 minutes or until a toothpick inserted in the center comes out clean. Remove and allow to cool 5–7 minutes before inverting cakes onto a cooling rack for them to finish cooling.
Frosting
- In a large bowl fitted to a stand mixer, beat softened cream cheese and butter until completely smooth. Add vanilla and a pinch of salt, then gradually mix in powdered sugar, 1 cup at a time until you’ve added 3-1/2 cups. Mix until you have a good frosting consistency. Adjust consistency with heavy cream if needed.
- Remove 1/4 of the frosting for the center of the cake. The frosting won't be as firm as a buttercream, but firm enough to frost the cake.
- 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.
- Use remaining frosting to generously frost the cake. If the frosting is too soft, either refrigerate it or add 1/2 cup powdered sugar. (You will likely have a bit of extra frosting, so don’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.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Has anyone made this in a bundt cake pan? If so was it enough batter and what were the cooking times/temperature?
The help would be greatly appreciated!
This is the best carrot cake. I found this recipe along time ago in a recipe book. The only carrot cake I will make Have had a lot of compliments and everyone wants the recipe.
I am thrilled to hear this! Thank you so much Sue!! 🙂
Does the milk need to be whole milk or could I substitute a dairy free option like almond milk?
I’d recommend whole milk; milk alternatives won’t work the same
I appreciate the softness and moistness of this cake. I found it very sweet and very oily for my preference, and I found the sugar overwhelmed the flavour of the carrot. I likely would not make this again, or I would make it with significant modifcations to reduce the sugar and fat content, and enhance the fruit and veggie flavours. I would personally also increase the amount of leavening agents, because I found this cake very dense and flat for my preference. I did like the suggestion of grating the carrot very finely, that was very useful for people who may not like the texture of carrot in their cake.
Overall, this is a very good cake! It’s very moist and very rich. It’s just not the type of cake I prefer, and I don’t think it would meet the preferences of someone looking for a more savory carrot-pumpkin cake.
Sorry this wasn’t what you were hoping for!!
I used only 1 cup of sugar and added raisins!
Awesome! Thanks for sharing! 🙂
This was amazing. It was my first time making a cake in a long time and definitely my first time making a pumpkin carrot cake. I used gluten free flour and I roasted the pumpkin and mashed it once cool. Using a fork was fine. I halved the recipe for the icing and it was more than enough. I guess it depends how much of a sweet tooth you have but I found halving the recipe on the cream cheese and the icing sugar, keep the butter the same, you have enough for the inside layer and the top plus the sides of the cake. Thank you for this amazing recipe. Truly awesome.
I am so excited to hear how great this went for you! Thanks so much for taking the time to write this comment! 🙂
I really love your recipe all the great favor profiles i like, carrot, coconut, pineapples and pumpkin. I used the ingredients in the pantry so no pineapple but it still tasted fantastic. I made 4 small bread tins 3×6 with shaved walnuts on top. No frosting. Oh wow great recipe. Can’t wait to add pineapple next time and frosting lol
Sounds awesome!! So glad you enjoyed this John 🙂
Hello! I made your cake last night and it was delicious. I followed your recipe but used a 9×13 pan instead. Figured it would be too much frosting so I just used half since I didn’t do layers…It was scrumptious!!! Has been added to my favorite cakes. Thank you for sharing!
So happy this was a hit! 🙂 Thanks for the comment!!
Thanks for baking in 9×13. I agree sometimes two layers is a lot of frosting. I typically use less cream cheese and use heavy cream and it gives cream cheese icing fluffy lighter not so in your face cream cheese. I like cream cheese but not strong taste.
What temperature and how long did you bake cake for? pumpkin Carrot Cake. I also would like to bake cake in a 9 x 13 pan.
I love carrot cake but am not a fan of coconut. Have you tried the recipe without it?
I’m so sorry I haven’t tried it without!
Omg,… I really really enjoyed this recipe
I baked this in a 4” deep 24 gauge, steam table pan. I used three of them and i scooped about 1 1/2 c of batter in each. U must make sure the bottom and edges are greased WELL
I added walnuts to my batter but would have def preferred pecans
I omitted the pineapple. I just felt weird to me. The cake was sooo moist. I was thinking of chocolate chips in the cake but hubby ate them all ?
I didn’t have lemon so i sub lime and pumpkin spice seasoning.
Nice job; way to work with what you have!! Thank you 🙂