Name: Pumpkin Carrot Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1 cup canned pumpkin puree; 1 cup grated carrots (2- 3 carrots); 3/4 cup vegetable oil; 1 cup granulated sugar; 1 cup brown sugar; 3 large eggs; 1 tsp vanilla extract; 16 oz Betty Crocker Rich and Creamy Cream Cheese Frosting

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Fall into flavor with this moist and lightly spiced pumpkin carrot cake! It’s bursting with autumn goodness and topped with sugar carrots for a sweet sprinkle of fun.

finished pumpkin carrot cake with bite taken out!

As the leaves start to fall and the cooler weather hits, it’s time to get cozy and creative with all things apple and pumpkin!

Mini apple pies, Caramel Apple Dumplings, Mini Pumpkin Cheesecakes, Pumpkin Protein Balls are some of our favorites.

But if you delight in carrot cake and pumpkin pie is a fall favorite, this simply divine soft carrot cake, upgraded with velvety pumpkin purée has that ultimate fall flavor punch.

Pumpkin pie carrot cake anyone? Who can resist?!

Perfect for gatherings, packing into lunchboxes or for a festive school cake sale (or just keep it to yourself – we won’t judge), this easy pumpkin carrot cake is like a hug from the inside out. Get ready to impress your taste buds and your guests with this festive sheet cake!

Why Pumpkin Is The Perfect Addition To Carrot Cake

Puréed fruit and vegetables (e.g. mashed bananas, apple sauce and puréed sweet potato, butternut or pumpkin) work well in baking for a few reasons:

add moisture, making baked goods soft and tender
can act as a binder, similar to eggs
add natural sweetness and flavor to the cake

These additions also mean you can reduce the fat, sugar and egg content a little, allowing you to create a slightly healthier version of your favorite bakes.

Pumpkin is a delicious addition to a carrot cake recipe: the natural flavor pairs well with the earthy, sweetness of carrots, and complements the cinnamon, nutmeg and ginger spices.

The result: a perfectly balanced bite of pumpkin spice carrot cake every time!

pumpkin carrot cake sheet cake sliced and on a plate

There’s So Much To Love About This Easy Pumpkin Carrot Cake Recipe

Uses simple pantry staples – no fancy flours, no expensive maple syrup, just ordinary baking ingredients, plus a can of pumpkin puree

Super quick and easy – for quick and easy baking, traybakes are fantastic and for this simple pumpkin carrot cake I decided to keep it super simple and use ready-made cream cheese frosting

Moist, sweet and full of flavor – this pumpkin carrot cake is a real crowd-pleaser and the favorite carrot cake of all 4 of my kids – now that, I’m telling you, is saying something!

So, are you ready to try the best pumpkin carrot cake recipe around?!

ingredients for easy pumpkin carrot cake recipe

Pumpkin Carrot Cake Recipe Ingredients

All-purpose flour
Baking powder & baking soda
Spices: ground cinnamon, nutmeg & ginger
Canned pumpkin puree (mashed and pureed butternut squash or sweet potato sub well)
Freshly grated carrots – shredded raw carrot, not store-bought
Vegetable oil (melted unsalted butter or melted coconut oil will also work)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Betty Crocker Rich and Creamy Cream Cheese Frosting (or use this frosting recipe to make your own with powdered sugar and cream cheese)

Substitutions and Variations

Add some nuts or seeds for a little added texture

Walnuts or pecans add a delightful crunch, just crush them lightly first. Alternatively, add a handful of sunflower seeds – this is my go to up the nutritional level of most of my cakes and bakes. No crushing needed and the kids don’t even notice!

Add shredded coconut, raisins or chopped dates

For even more texture and a little extra flavor, adding a handful of shredded coconut, chopped dates or raisins to carrot cake always works well.

Zest up the frosting

If you’re a fan of citrus (it’s perfect to balance the sweetness of the frosting and the cake) add a little lemon or orange zest to your cream cheese frosting. Mix it in by hand or with an electric mixer until you achieve your desired citrusy kick! Who doesn’t love a tangy cream cheese frosting?

Switch up the spices

I like to use cinnamon, nutmeg and ginger for pumpkin carrot cake, but if you’re missing one of these or want to try something different, allspice is a lovely substitute or addition.

Pumpkin pie spice in carrot cake is a good option too.

Taste the batter and add more spice to get it just how like it. Just be careful not too overmix as you do.

Another alternative is to add a some spice to the frosting. Cinnamon cream cheese frosting is a lovely addition.

Make this as a layer cake

To make this as a layer pumpkin carrot cake you have a few options. This recipe will make a good quantity of batter, enough for 2 shallow 9 inch carrot cakes, which you can layer with a luscious cream cheese frosting in the middle and on top.

Alternatively, opt for a super deep single-layered cake.

If you chose the first option – 2 shallow cake layers – your cooking time will need to be reduced accordingly. Start to check your cake at the 20 minute mark.

Or if you do one deep single layered cake you’ll need to increase the cooking time.

Turn it into a Halloween carrot cake

Switch out the sugar carrots for mini pumpkins and this easy recipe is the perfect choice!

Steps to Make Pumpin Carrot Cake

Preheat your oven to 350°F (180°C), then grease and flour a 9×13 inch baking pan.

dry ingredients for pumpkin carrot cake in mixing bowl

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and ginger

wet ingredients for pumpkin carrot cake being mixed

In a separate medium bowl, mix together the pumpkin puree, grated carrots, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Pour the pumpkin carrot cake batter into the prepared baking pan and smooth the top with a spatula.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before frosting with Betty Croker ready cream cheese frosting. Then decorate with sugar carrots or sprinkles of your choice.

For more delicious kid-friendly cakes & bakes try:

Pumpkin Carrot Cake Tips

These tips will have you making a scrummy pumpkin carrot cake like a pro in no time!

#1 Use Freshly Grated Carrots

Skip the pre-shredded carrots! Fresh carrots not only provide better moisture but also break down more evenly in the cake batter, giving you a softer texture. The pre-cut grated carrot are too dry and just won’t cut it. A few minutes with a box grater will definitely be worth it when you taste this delicious pumpkin carrot cake!

#2 Don’t Overmix

Once you add the dry ingredients, mix until just combined. As you start to mix, the gluten in the flour starts to develop. Overmixing can result in a denser, tougher cake. You want to keep it light!

#3 Let It Cool Before Frosting

Let your cake cool completely before slathering on that luscious cream cheese frosting. Frosting a warm cake will only lead to a melty, messy situation. It will still taste just as delicious, but if you want thick layers of gleaming frosting, you’re going to have to wait!

Pumpkin Carrot Cake Storage

If you have plenty of self-control or don’t have a gaggle of carrot cake-loving kids at your feet, you may want to store this delicious traybake. Here are all the storage instructions you need to keep it fresh and delicious for as long as possible:

At Room Temperature – 1-2 days

If you decide not to frost your pumpkin carrot cake then it’s best kept at room temperature in an airtight container, to prevent it from drying out. Avoid refrigerating an unfrosted cake unless your kitchen is very warm, as it can dry out faster in the fridge.

Refrigerated – up to 5 days

Once your pumpkin carrot cake is frosted, especially with cream cheese frosting, it should be refrigerated. Cover the cake tightly with plastic wrap or store it in an airtight container to prevent it from absorbing fridge odors or drying out.

When ready to serve, let the cake sit out for about 20-30 minutes to bring it back to room temperature.

Freezing – up to 3 months

To store for longer, or if you want to make it in advance for a specific occasion (this pumpkin carrot cake recipe is so perfect for a Fall school cake sale) wrap in your freezer-safe airtight container or pack into a freezer bag.

You can also freeze individual cake slices in small resealable bags.

When you’re ready to eat, thaw it in the fridge overnight, and let it come to room temperature before serving. If it’s frosted, the cream cheese frosting holds up well in the freezer too!

For More Delicious Family-Friendly Fall Recipes Try These:

Pumpkin Carrot Cake Recipe FAQS

What does pumpkin replace in baking?

Pumpkin purée can replace oil or butter in baking, adding the necessary moisture, with a lower fat content. It can also help to bind the cake batter, normally the roll of eggs, so if you’re using pumpkin puree to bake, in some recipes you will need fewer eggs. Its natural sweetness also allows for a reduction in added sugar.

Can pumpkin replace eggs in cake?

Pumpkin puree can act as a binder and so it can replace some of the eggs needed. It works well in moist cake recipes like this pumpkin carrot cake as well as other spiced bakes.

As a general rule, use ¼ cup of pumpkin purée per egg.

However, pumpkin puree won’t provide the same lift as eggs, so the resulting bake is likely to be denser. For best results, use some eggs and some pumpkin puree to get the benefit of both.

What causes a carrot cake to be dry?

There are a few different reasons that causes a carrot cake to be dry, namely overbaking, overmixing or simply an incorrect recipe.

Baking for too long or on too high a temperature will result in a dry baked carrot cake. Overmixing activates the gluten, meaning that the cake will not only be dry but dense and heavy.

An incorrectly balanced recipe can also mean the baked pumpkin carrot cake will be dry. This includes not enough wet ingredients i.e. oil, eggs, grated carrot or, in the case of pumpkin carrot cake, not enough pumpkin puree.

Similarly adding too much flour will result in a dry bake. Spoon and level the flour in the cup measure for an accurate measurement.

For some spooky seasonal recipe inspiration, try these:

Pumpkin Carrot Cake

Fall into flavor with this moist and lightly spiced pumpkin carrot cake! It's bursting with autumn goodness and topped with sugar carrots for a sweet sprinkle of fun.

Prep Time 20

Cook Time 35

Total Time 55

Ingredients

2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup canned pumpkin puree
1 cup grated carrots 2- 3 carrots
3/4 cup vegetable oil
1 cup granulated sugar
1 cup brown sugar
3 large eggs
1 tsp vanilla extract
16 oz Betty Crocker Rich and Creamy Cream Cheese Frosting

Instructions

Preheat your oven to 350°F (180°C) and grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and ginger
In a separate bowl, mix together the pumpkin puree, grated carrots, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting with Betty Croker ready cream cheese frosting, decorate with sugar carrots or sprinkle of your choice.