The Best Pumpkin Carrot Cake with Cream Cheese Frosting
User Reviews
4.3
The Best Pumpkin Carrot Cake with Cream Cheese Frosting
Description
This recipe combines pumpkin puree and freshly grated carrots into a spiced batter that results in a rich, moist cake. The use of all-purpose flour with baking powder and baking soda provides a balanced rise. The variety of spices—pumpkin pie spice, cinnamon, and cloves—enhance the autumnal flavor without overwhelming the palate. The oil and sugars contribute to tenderness and moistness.
The frosting is made by blending softened cream cheese and butter with confectioners’ sugar, vanilla, and salt, producing a smooth, tangy topping that contrasts with the sweet, dense cake. Baking in a deep springform pan ensures an even rise and proper doneness, using foil to avoid over-browning.
This cake serves well for seasonal celebrations and gatherings, offering slices that pair nicely with coffee or tea. It stores well at room temperature for a few days or refrigerated for longer freshness. Using raisins, nuts, or a combination allows for customization according to preference.
For best results, bake on a rimmed baking sheet to catch any leaks from the springform pan. Allow the cake to cool fully before frosting to prevent melting. Storing in an airtight container maintains moisture and texture.
Ingredients
Cake
- 2 egg large
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- ½ cup canola oil or vegetable oil
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon cloves ground
- 1 cup carrot loosely packed (grate yourself using the coarsest blade of a box grater; don’t use pre-packaged convenience bags of carrots, grated
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt or to taste
- 1 cup raisins optional (or 1 cup chopped nuts, or 1/2 cup raisins and 1/2 cup chopped nuts)
Frosting
- 6 ounces cream cheese softened (lite okay)
- ¼ cup butter unsalted, softened
- 1 ½ cups confectioners’ sugar sifted
- ½ teaspoon vanilla extract
- ½ teaspoon salt or to taste
Instructions
Cake:
- Preheat oven to 350F. Spray a 9-inch springform pan with floured cooking spray or grease and flour the pan; set aside. Don’t use a regular 9-inch round cake pan because it’s not deep enough and the cake will overflow.
- To a large bowl, add the eggs, pumpkin, sugars, oil, pumpkin pie spice, vanilla, cinnamon, cloves, and whisk to combine.
- Add the carrots and stir to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
- Optionally add the raisins and/or nuts and stir to combine. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 45 minutes or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. In the last 10 minutes, loosely drape a sheet of foil over the top of the springform pan to prevent the top from becoming overly browned.
Frosting:
- To a large bowl (or to the bowl of a stand mixer using the paddle attachment) add the cream cheese, butter, and beat with an electric mixer on high-speedy until fluffy, about 2 minutes.
- Add the confectioners’ sugar, vanilla, salt, and beat until smooth and incorporated, about 2 minutes.
- Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife. Unlatch springform pan, slice, and serve.
Notes
- Place the springform pan on a baking sheet while baking to prevent leaks from soiling the oven.
- Ensure the cake cools completely in the pan before applying frosting to avoid melting.
- Store the frosted cake in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
- If refrigerating, be aware that the cake may dry out more quickly.
- Customize by adding raisins, nuts, or both according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 529kcal | 26% |
| Carbohydrates | 78g | 26% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 69mg | 23% |
| Sodium | 508mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 59g | 118% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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