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Pumpkin Carrot Cake

This Pumpkin Carrot Cake is rich, moist, spiced, and perfectly sweet. It’s a two teier cake with a homemade cream cheese frosting sandwiched between the layers for a delicious fall dessert.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 9
Calories: 732 kcal
Course: Dessert , Snacks
Cuisine: American

Ingredients

Cake
  • 2 cups light brown sugar
  • ½ cup cultured oil
  • 1 can pumpkin puree
  • 4 eggs
  • 1 tsp vanilla extract
  • 3 cups oat flour
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ⅓ cup dried Craisins
  • ⅓ cup honey roasted pecans finely diced
  • 3 cups carrots grated
  • 1 tsp lemon zest optional
Frosting
  • 4 oz cream cheese
  • 2 cups powdered sugar
  • 3 tbsp unsweetened almond milk
  • ¼ cup shaved coconut
  • ¼ tsp lemon extract
Topping
  • 2 tbsp dried cranberries
  • ¼ cup shaved coconut

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Use a vegetable peeler to remove the skin from the carrots and then add to a food processor. Pulse until all of the carrots are shredded into small pieces (You can also shred on a cheese grater if you don’t have a food processor).
  3. Add brown sugar and oil to a mixing bowl. Beat on high until all of the sugar is absorbed by the oil. Add the canned pumpkin and vanilla extract and beat again.
  4. Then add in eggs one at a time, beating after each. Beat for 4-5 minutes until everything is very well combined.
  5. Pour oat flour, ground cinnamon, salt, baking powder + soda into the mixing bowl. Beat for at least another 2 minutes so everything is well combined.
  6. Fold in dried craisins, diced pecan pieces, lemon zest, and shredded carrot.
  7. Line two 8x8 pans with parchment paper and grease with cooking spray. Divide the batter evenly among the two pans.
  8. Bake for 35-40 minutes or until the center is completely set. Note: Depending on the size pan used / how much is in each pan, cooking times will vary. Use the toothpick method to test for doneness.
  9. Allow the cakes to cool completely before adding the frosting. To make the frosting, combine everything except the coconut flakes in a bowl and beat with a hand mixer. Mix until all of the powdered sugar is dissolved. Fold in the shredded coconut.
  10. Place ⅓ of the frosting on one of the cakes, then place the other cake on top of the frosted one. Add the additional frosting to the top of the cake and decorate as you wish.
  11. I like to add toasted coconut - just pop some coconut in an oven safe pan in the broiler and wait 2-3 minutes until it starts to toast. Remove it promptly before it starts to burn! Sprinkle over top of the frosting.
  12. Slice and enjoy!

Notes

  • Store the Pumpkin Carrot Cake in the fridge if making in advance or if you have leftovers.
  • Store the Pumpkin Carrot Cake in the fridge if making in advance or if you have leftovers.
  • Fresh grated carrots are essential for these bars. I advise against using pre-shredded carrots. They are too thick and won’t release moisture properly during the baking process.
  • Fresh grated carrots are essential for these bars. I advise against using pre-shredded carrots. They are too thick and won’t release moisture properly during the baking process.

Nutrition Information

Serving 1 slice Calories 732kcal (37%) Carbohydrates 117g (39%) Protein 10g (20%) Fat 27g (42%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 13g Cholesterol 95mg (32%) Sodium 588mg (25%) Potassium 421mg (12%) Fiber 7g (28%) Sugar 38g (76%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 732

% Daily Value*

Serving 1 slice
Calories 732kcal 37%
Carbohydrates 117g 39%
Protein 10g 20%
Fat 27g 42%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 13g 65%
Cholesterol 95mg 32%
Sodium 588mg 25%
Potassium 421mg 9%
Fiber 7g 28%
Sugar 38g 76%

* Percent Daily Values are based on a 2,000 calorie diet.