Dessertscelebratingsweets5.0
Pumpkin Carrot Cake with Cream Cheese Frosting
This moist and flavorful cake is a combination of pumpkin cake and carrot cake! It's packed with carrots, pumpkin puree, and warm spices and finished with a sweet and tangy cream cheese frosting. Choose between a layer cake or a 9x13 sheet cake.
👥 16 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 40 min🔥 Cook: 30 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- spatula
- knife
📝 Preparation Steps
1
Cake:
2
Preheat oven to 350°F. Generously grease two or three 9-inch cake pans, and line the bottoms with a round of parchment OR grease a 9x13 baking pan (preferably metal).
3
In a large bowl, combine flour, baking soda, pumpkin pie spice, cinnamon, and salt.
baking soda2 teaspoons(135g) grated carrots (about 2 medium carrots see note)1 cup(390g) powdered sugar (sifted if lumpy)4 cupspumpkin pie spice1 tablespoon¼ teaspoon cinnamon or pumpkin pie spice (optional)
4
Using a hand mixer or stand mixer with the paddle attachment, beat buttermilk, eggs, pumpkin, both sugars, oil, vanilla, carrots, and pineapple/apple until combined. Add flour mixture, beating until the flour is fully incorporated into the wet ingredients.
large eggs3(135g) grated carrots (about 2 medium carrots see note)1 cup(390g) powdered sugar (sifted if lumpy)4 cups
5
Divide the batter evenly among the prepared round pans (see note) or add the batter to the prepared 9x13 pan. Tap the pans on the countertop a few times to remove air bubbles.
6
If using two round cake pans, bake for approximately ⏱️ 35 minutes. If using three round cake pans, bake for ⏱️ 25-28 minutes. If using a 9x13, bake for ⏱️ 35-40 minutes, tenting loosely with foil during the last ⏱️ 15 minutes of bake time to keep it from getting too dark.The cake is done when a toothpick inserted into the center comes out clean. Transfer the pans to a wire rack to cool completely.
7
Frosting:
8
Using a hand mixer or stand mixer with the paddle attachment, beat cream cheese and butter until smooth. Beat in the powdered sugar, one cup at a time, followed by the vanilla and pie spice/cinnamon, if using.
(135g) grated carrots (about 2 medium carrots see note)1 cupcream cheese (softened)12 ounces(390g) powdered sugar (sifted if lumpy)4 cups
9
Using a butter knife or offset spatula, frost the cooled cake. Press chopped walnuts into the frosting, if desired. Serve immediately (the frosting will be on the thinner side) or transfer to the refrigerator for several hours and the frosting will firm up.
Nutrition Facts
calories
508 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
2 g
sugar Content
53 g
sodium Content
310 mg
protein Content
6 g
trans Fat Content
0.2 g
cholesterol Content
65 mg
carbohydrate Content
68 g
saturated Fat Content
9 g
unsaturated Fat Content
15 g
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