Pumpkin Carrot Cake
Indulge in the cozy, autumn-inspired flavors of this Pumpkin Carrot Cake, a moist and tender masterpiece that combines the best of fall baking. Featuring a harmonious blend of pumpkin puree, finely grated carrots, and a hint of crushed pineapple, this cake boasts a naturally sweet and slightly spiced flavor profile, elevated by warm notes of cinnamon, nutmeg, and ginger. Topped with a rich, velvety cream cheese frosting, it’s the perfect balance of decadence and comfort. With the option to add crunchy walnuts or pecans for extra texture, this easy-to-follow recipe is a showstopper for holiday gatherings, potlucks, or anytime you crave a dessert that feels like a warm hug. Ready in just over an hour and serving 12, this cake is as crowd-pleasing as it is simple to make.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 0.75 cup vegetable oil
- 1 cup canned pumpkin puree
- 1 cup carrots, finely grated
- 2 teaspoons vanilla extract
- 0.5 cup crushed pineapple, drained
- 0.5 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In another large bowl, whisk together the granulated sugar, brown sugar, and eggs until light and fluffy. Slowly add in the vegetable oil while whisking continuously.
Stir in the pumpkin puree, grated carrots, vanilla extract, and drained pineapple to the wet mixture until combined.
Gradually fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon just until no streaks of flour remain. Do not overmix.
If using, gently fold in the chopped walnuts or pecans.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let the cake cool completely in the pan before frosting.
To make the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Stir in the vanilla extract.
Spread the cream cheese frosting evenly over the cooled cake using a spatula.
Slice into squares or rectangles and serve. Enjoy your Pumpkin Carrot Cake!
Nutrition Facts
Calories |
7469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.5 g | 507% | |
| Saturated Fat | 141.1 g | 706% | |
| Polyunsaturated Fat | 102.7 g | ||
| Cholesterol | 1068 mg | 356% | |
| Sodium | 4432 mg | 193% | |
| Total Carbohydrate | 933.9 g | 340% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 703.5 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 658 mg | 51% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2215 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
