This Pumpkin Carrot Cake is a moist and tasty treat, perfect for fall! With sweet pumpkin and crunchy carrots mixed in, it’s like a cozy hug in dessert form.
Who knew two veggies could make such a delicious cake? I love topping it with cream cheese frosting—it makes every bite just heavenly! 🥕🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience. If you’re feeling adventurous, you can make your own by roasting and pureeing fresh pumpkin. Both work beautifully in the cake!
Carrots: Freshly grated carrots add moisture and flavor. Pre-packaged shredded carrots can be a time-saver, but they may result in a slight texture difference.
Nuts: Walnuts or pecans add a nice crunch. If allergic, feel free to skip them or substitute with sunflower seeds for a similar crunch without nuts.
Flour: All-purpose flour works best for this cake. For a gluten-free version, you can use a 1:1 gluten-free baking blend. It should yield similar results.
How Do I Ensure My Cake Stays Moist?
To keep your Pumpkin Carrot Cake moist, remember these tips:
- Avoid overmixing: Mix just until ingredients are combined. Overmixing can lead to a tough cake.
- Check the doneness: Baking times can vary, so check early. Use a toothpick; if it comes out clean, the cake is done.
- Cool properly: Let your cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it retain moisture.
With these insights, you’re ready to bake a delightful cake that’s sure to impress! Enjoy the baking experience!
Delicious Pumpkin Carrot Cake with Cream Cheese Frosting
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
- 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 granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 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, sifted
- 1 teaspoon vanilla extract
For Garnish:
- Chopped pistachios
- Whole walnut halves
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 45-55 minutes to bake. Allow time for the cake to cool completely before frosting, which could take about an hour. In total, you’re looking at around 2 hours from start to finish, including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cake will bake evenly and thoroughly. Grease and flour an 8-inch round cake pan to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This will help distribute the leavening agents and spices evenly throughout the cake batter.
3. Combine the Wet Ingredients:
In a large bowl, beat the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract together. Mix until everything is well combined and smooth.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently just until all the flour is incorporated. Be careful not to overmix, as this can result in a denser cake.
5. Add Carrots and Nuts:
Fold in the grated carrots and optional chopped nuts. This adds moisture and texture to your cake.
6. Bake the Cake:
Pour the batter into your prepared cake pan and spread it evenly. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Enjoy the lovely smell as it bakes!
7. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely.
8. Make the Cream Cheese Frosting:
In the meantime, prepare the frosting. In a bowl, beat together the softened cream cheese and unsalted butter until you achieve a smooth consistency. Gradually add the powdered sugar and vanilla extract, mixing until creamy and spreadable.
9. Frost the Cake:
Once your cake is completely cooled, spread the cream cheese frosting evenly over the top. Let it drizzle down the sides slightly for a beautiful look!
10. Garnish:
Sprinkle chopped pistachios and place whole walnut halves on top for a delightful finish. This adds both a pop of color and crunch.
11. Slice and Serve:
Now, slice up your delicious Pumpkin Carrot Cake and serve! It’s perfect for sharing with family and friends during autumn celebrations. Enjoy every bite!
Can I Use Fresh Carrots Instead of Pre-Grated Carrots?
Absolutely! Freshly grating carrots is recommended for the best moisture and flavor. Use a box grater or food processor to finely grate the carrots for even distribution in the cake.
Can I Make This Cake Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. It should work well, but make sure to check that the blend contains xanthan gum for proper texture.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week, but make sure to bring it to room temperature before serving for the best flavor.
Can I Freeze This Cake?
Yes! You can freeze the cake either frosted or unfrosted. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Just thaw it in the fridge overnight when you’re ready to enjoy it!
