This pumpkin carrot cake is a wonderful mix of flavors! It’s moist and packed with warm spices, making it perfect for fall or any time you crave something sweet.
The sweet surprises of carrots and pumpkin in every bite make it special. I love topping it with cream cheese frosting—it’s like a hug for your taste buds! 🥳
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives structure to the cake. If you’re looking for a gluten-free option, consider using gluten-free all-purpose flour. I’ve had great results with a 1:1 blend!
Pumpkin Puree: Canned pumpkin gives a rich flavor with less hassle. You can also use homemade puree if you’re up for it or even sweet potato puree for a different twist!
Carrots: Fresh grated carrots are key for moisture and sweetness. In a pinch, you could buy pre-grated carrots. Personally, I love the freshness of grating my own.
Spices: Classic cinnamon and nutmeg add warmth, but feel free to adjust them to your taste. If you have a pumpkin pie spice mix, it works great too!
Nuts: Walnuts or pecans add crunch. If you want to skip nuts for allergies, just omit them or use seeds like sunflower seeds for a bit of crunch without the nuts!
How Do I Make Sure My Cake is Moist and Flavorful?
To keep your pumpkin carrot cake moist, ensure you measure your flour correctly—using too much can lead to dryness. Additionally, the combination of pumpkin and oil helps maintain moisture.
- Do not over-mix your batter after adding the dry ingredients. Just mix until combined.
- For extra flavor, let your spice blend mingle with the wet ingredients for a few minutes before mixing. This enhances the taste!
Lastly, always make sure your cake is completely cool before frosting it. This helps the frosting stay intact and look beautiful! Enjoy your baking adventure! 🎃
Delicious Pumpkin Carrot Cake Recipe
Ingredients You’ll Need:
For The Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (plus more for garnish)
- 1/4 cup chopped pistachios (for garnish)
For The Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and 40-45 minutes to bake, plus cooling time. Plan on about 2 hours total, including baking and cooling, so you can frost your cake beautifully before serving!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, 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 soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This mix of spices is what makes the cake so aromatic and warm!
3. Combine Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Now stir in the vanilla extract and pumpkin puree until everything is smooth and blended.
4. Combine Dry and Wet Mixtures:
Gradually incorporate the dry ingredient mixture into the wet bowl, mixing just until combined. Over-mixing can lead to a tough cake, so just mix until you no longer see any dry flour.
5. Add Carrots and Nuts:
Gently fold in the grated carrots and the chopped walnuts or pecans until evenly distributed throughout the batter.
6. Bake The Cake:
Pour the batter into your prepared cake pan and smooth out the top with a spatula. Bake in the preheated oven for 40-45 minutes. Check if it’s done by inserting a toothpick into the center—if it comes out clean, it’s ready!
7. Cooling Time:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely.
8. Make the Cream Cheese Frosting:
In a separate bowl, beat the softened cream cheese and butter together until fluffy and smooth. Gradually add in the powdered sugar and vanilla extract, continuing to beat until you achieve a creamy consistency.
9. Frost the Cake:
Once your cake is completely cool, spread the delicious cream cheese frosting evenly over the top of the cake.
10. Garnish and Serve:
Top the frosted cake with chopped pistachios and additional walnuts or pecans for a lovely look and extra crunch. Slice and enjoy your moist, spiced pumpkin carrot cake with cream cheese frosting with family and friends!
This cake is perfect for cozy gatherings and brings the sweet flavors of autumn to your table! Enjoy every slice! 🎃🍰✨
Can I Use Fresh Carrots Instead of Grated Carrots?
Absolutely! Just make sure to finely grate or shred them so they incorporate well into the batter. Avoid using large chunks to maintain the cake’s texture.
Can I Substitute Coconut Oil for Vegetable Oil?
Yes, you can use coconut oil for a subtly sweet flavor! Just melt the coconut oil first, then let it cool slightly before adding it to the mixture to avoid scrambling the eggs.
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 4-5 days. Just let it come to room temperature before serving again for the best taste and texture!
Can I Freeze This Cake?
Definitely! Wrap the baked and cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 3 months. Just thaw it in the fridge before serving!
