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 9×13 sheet cake for this pumpkin carrot cake recipe!
Totally delicious and pretty easy to make. A new favorite for my family and friends.
★★★★★
– reader review
What sets this recipe apart
Flavor: A combination of pumpkin cake and carrot cake with lots of pumpkin spice and cinnamon!
Two pan sizes: Make this as a layer cake OR a 9×13 sheet cake.
Ease: This batter comes together in minutes! The most time consuming part is gathering the ingredients.
Perfect for feeding a crowd: This recipe is great for fall and the holidays. We always make it for Thanksgiving!
Key ingredients
These ingredients boost the flavor and moisture in this recipe:
Pumpkin puree: Canned pumpkin puree will produce a consistent result. Be sure you’re not using pumpkin pie filling.
Shredded carrots: Use the medium holes on a box grater to grate two medium-sized carrots.
Pumpkin pie spice AND cinnamon: This combination of spices imparts the best flavor.
Buttermilk: This keeps the cake moist and enhances the rise.
Recipe at a glance
Full recipe below in recipe card
Step 1
Combine dry ingredients: flour, baking soda, salt, and spices.
Step 2
Combine wet ingredients: sugars, eggs, pumpkin puree, buttermilk, oil, shredded carrots, and vanilla.
Step 3
Combine the wet and dry ingredients. Beat until combined.
Step 4
Bake in 9-inch layers OR a 9×13 pan.
Step 5
Make the cream cheese frosting and add it to the cooled cake.
Recipe tips and modifications
Weight measurements will give you the most accurate results.
Feel free to swap the crushed pineapple for shredded apple, or omit completely.
Nuts can be added into the cake itself or used to decorate the outside of the cake.
Add cinnamon or pie spice to the cream cheese frosting for a deeper spice flavor.
Don’t have buttermilk? This buttermilk substitute works beautifully in this cake.
Recipe
Pumpkin Carrot Cake with Cream Cheese Frosting
Ingredients
Cake:
- 2 cups plus 2 tablespoons (270g) all purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- 1½ teaspoons cinnamon
- ½ teaspoon salt
- ¾ cup (175g) buttermilk
- 3 large eggs
- 1 ¼ cups (270g) canned pumpkin puree
- 1 ⅓ cups (268g) granulated sugar
- ⅓ cup (73g) light brown sugar
- ½ cup (98g) vegetable or canola oil
- 2 teaspoons pure vanilla extract
- 1 cup (135g) grated carrots, about 2 medium carrots see note
- ⅓ cup (45g) shredded peeled apple or drained crushed pineapple , optional
Cream Cheese Frosting:
- 12 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 4 cups (390g) powdered sugar, sifted if lumpy
- 1 teaspoon pure vanilla extract or vanilla bean paste
- ¼ teaspoon cinnamon or pumpkin pie spice, optional
- 1 cup chopped toasted walnuts, optional
Instructions
Cake:
- 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 9×13 baking pan (preferably metal).
- In a large bowl, combine flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- 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.
- Divide the batter evenly among the prepared round pans (see note) or add the batter to the prepared 9×13 pan. Tap the pans on the countertop a few times to remove air bubbles.
- 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 9×13, 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.
Frosting:
- 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.
- 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.
Video
Notes
PAN SIZE:
This cake is made in 9-inch round pans or a 9×13 rectangular pan. Do not use 8-inch pans, the batter will overflow. When placing the batter in the round cake pans, make sure that it is evenly divided. Do this by filling each pan with a measuring cup or by weight.BUTTERMILK SUBSTITUTE:
Don’t have buttermilk? Use one of these buttermilk substitutes.SERVING and STORAGE:
Serve chilled or at cool room temperature. Cake should be stored in the refrigerator for up to 3 days.UPDATES:
August 2025: New photos added along with instruction for a 9×13 cake and weight measurements. Original recipe from prior to Nov 2022 is HERE.Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Gina says
Oh my stars – this looks incredible!!!
Celebrating Sweets says
Thanks, Gina!
Elane McIntyre says
This could be made with mashed sweet potato go those who don’t care for pumpkin!
Annie+@+ciaochowbambina says
Mm-mm-mmm. We just can’t get enough of these flavors, can we?? This looks divine! Love the walnuts along the side!
Celebrating Sweets says
That’s the truth! 🙂 Thanks for stopping by!
CakeSpy says
No words. Just want to bury my face in this!
Celebrating Sweets says
Me too. And I did. Haha! 🙂
Thao @ In Good Flavor says
Great recipe! I love your usage of pumpkin, carrot, and pineapple in the cake. Looks amazing!
Pearly says
Allison,
This looks delicious! I’m definitely making it for Thanksgiving. What do you think about replacing the vegetable oil or canola with walnut oil? Thanks again for all your wonderful recipes. ❤️❤️
Celebrating Sweets says
Hi Pearly! Great question. I have never baked with walnut oil before, I’ve only used it in salad dressings. That being said, I can’t say for sure how it will turn out if you sub walnut oil for the veg oil. It shouldn’t affect the texture of the cake, but it might change the taste slightly. If you’re looking to use a healthier oil, coconut oil would definitely work. Just melt the amount needed in the microwave and continue with the recipe as written. Good luck! Happy baking!
Pearly says
Thanks Allison and will do!
Pearly says
Thank you for the recipe. I made two of them for Thanksgiving and they were seriously delicious!! I’m making another one today to take to a party tomorrow. Thanks again Alli.
Celebrating Sweets says
I’m so glad you enjoyed it! Thanks for the feedback!
Pearly says
Once again love this recipe! Made it for a party last night and a complete hit!! My friends rarely eat sweets but once they had a little taste of it, they went back for a whole slice! Thanks again Alli. I’m making the Berry Pie tomorrow.
Celebrating Sweets says
Awesome! I’m so happy to hear that. Thanks for sharing!
Julie says
Hello Alli
I’m going to make this cake for my husband ( well, in truth me too) but it’s HIS birthday and he absolutely hates coconut with a passion.
Do you think it would still work, be moist and delish without it? And if I use coconut oil instead of other oils is there any taste detectable of coconut?
He loves carrot cake and also really likes pumpkin.
Celebrating Sweets says
Hi Julie. Yes, the cake will still work without the shredded coconut. If you’re going to use coconut oil make sure it is refined. Refined oil has a much more mild/neutral flavor than unrefined. If you use refined coconut oil I highly doubt that the taste would be detectable (there are so many other flavors in there). But if you’re really concerned about it, I’d suggest canola or vegetable oil. Good luck! I hope you like it!
Karren Haller Join Me for a Party says
What a wonderful presentation, the recipe looks devine, and looks like one my grandmother used to make!
Celebrating Sweets says
Thanks, Karen! It definitely has an “old fashioned” feel to it. 🙂