This Pumpkin Carrot Cake is a warm and cozy dessert, perfect for fall! It’s made with sweet carrots and spiced pumpkin, creating a soft, moist treat.
I love how the flavors blend together; it’s like a hug in cake form! Plus, it’s a great way to sneak in some veggies—who knew cake could be wholesome? 🎃🥕
Key Ingredients & Substitutions
Flour: All-purpose flour is great here, but you can use whole wheat flour for extra nutrition. The texture might be a little denser, but it’s tasty!
Vegetable Oil: It keeps the cake moist. You can use melted coconut oil or unsweetened applesauce for a lighter option. Applesauce also adds a bit of sweetness.
Pumpkin Puree: Use canned pumpkin puree for consistency. If you have fresh pumpkin, just roast it and mash it up! Make sure it’s not pumpkin pie filling, which contains added sugar and spices.
Carrots: Grated carrots add moisture and sweetness. You can swap some for zucchini if you want to change things up. Just be sure to squeeze out extra moisture from the zucchini!
Nuts/Raisins: I love adding walnuts for crunch, but pecans are a great choice too. If you’re nut-free, you can skip them or use sunflower seeds. Raisins or dates add sweetness; you can use dried cranberries if you prefer!
How Do I Ensure My Cake is Moist and Fluffy?
A key to a moist cake is mixing the wet ingredients properly. Cream together the sugars and oil until it’s fluffy. This incorporates air, which helps to make the cake light.
- When mixing wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
- Make sure to bake at the right temperature—too hot can dry it out. Check it early! A toothpick should come out clean but moist.
- Let the cake cool in the pan for a bit before transferring. This helps it set without drying out.
Follow these tips for a Pumpkin Carrot Cake that’s both moist and full of flavor!
How to Make Pumpkin Carrot Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 ½ cups grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or chopped dates (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Chopped nuts (walnuts or pistachios) for topping
How Much Time Will You Need?
This delicious cake takes about 15-20 minutes to prep and 40-50 minutes to bake. Make sure to leave time for it to cool, and then plan for an additional 10-15 minutes to prepare the frosting. Overall, you’ll need about 1 hour and a half to enjoy your delightful treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Grab a 9-inch round cake pan and grease it with butter or cooking spray, then flour it lightly to prevent sticking.
2. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined. This helps distribute the leavening agents and spices evenly throughout the cake.
3. Beat the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until they’re nice and blended. Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract for that extra flavor.
4. Add the Pumpkin:
Now it’s time to mix in the pumpkin puree. Stir it into your wet mixture until everything is combined well.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients you mixed earlier to the wet ingredients. Stir gently with a spatula or spoon, just until you see no flour streaks. Remember, don’t overmix—this keeps your cake fluffy!
6. Add Carrots and Optional Ingredients:
Fold in the grated carrots, and if you’re using them, toss in the chopped nuts and raisins or dates for added texture and flavor.
7. Bake the Cake:
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place it in the oven and bake for 40 to 50 minutes. Check for doneness by inserting a toothpick in the center of the cake; it should come out clean when it’s done.
8. Cool the Cake:
Once the cake is baked, allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This will help keep the cake moist!
9. Make the Cream Cheese Frosting:
While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until fluffy and well-combined.
10. Frost the Cake:
Once your cake has completely cooled, spread the cream cheese frosting evenly over the top. You can be generous here—more frosting is always a good idea!
11. Add the Final Touches:
For a lovely finish, sprinkle some chopped nuts over the top of the frosting. This adds a nice crunch and looks beautiful!
12. Slice and Serve:
Now it’s time to enjoy your delicious creation! Slice the cake, serve, and share with friends and family. Any leftovers can be stored in the refrigerator, but let’s be real—there probably won’t be any left!
Enjoy your moist and flavorful Pumpkin Carrot Cake topped with creamy frosting and crunchy nuts! 🎃🥕
Can I Substitute the Oil in This Recipe?
Absolutely! You can use melted coconut oil or a light olive oil instead of vegetable oil. For a healthier option, unsweetened applesauce also works, but it will make the cake slightly denser.
Can I Make This Cake Ahead of Time?
Yes, you can! The cake can be baked a day in advance and stored covered at room temperature. Just wait to frost it until the day you plan to serve to keep the cream cheese frosting fresh!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. It will last for up to 5 days. Just pop a slice in the microwave for a few seconds to enjoy it warm!
Can I Make This Cake Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure your blend includes xanthan gum, or add 1/4 teaspoon for better texture. The flavor will still be delicious!
