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!
Bridget says
Do you know how many cupcakes this would make or temp/time? Going to bring this to a company potluck
Celebrating Sweets says
Hi Bridget! I would guess that it would make around 24 cupcakes (maybe a few more than that). I’m not sure on the exact baking time. I would suggest baking them at 350° for 18 minutes, then checking them every minute or two after that until they’re done. A toothpick inserted into the center should come out clean. Good luck! Enjoy!
Julie says
I made this in October for a family gathering and it was SOOOO good. I did not add any coconut because my husband hates it but it lacked nothing in flavor, so moist and so delish! Thank you!!!!!
Celebrating Sweets says
I’m so happy to hear that. Thanks for stopping back by to let me know! 🙂
Crystal says
Would it be possible to bake this in a 9 x 13 baking dish, or is that too much batter to fit in that? I want to make this for Thanksgiving but I’m thinking it’ll make it a lot easier on me if I don’t have to do it the proper way like you did- plus I’m a little lazy when it comes to that! Thanks!
Celebrating Sweets says
Hi Crystal. Great question! My guess is that it would be too much batter, but you could make a few cupcakes with the additional batter. If it seems awkward to serve just a few cupcakes you could always stick them in the freezer (unfrosted) for another time. Please let me know if you try it and if it works. Happy Thanksgiving!
Katie says
This looks delicious! How would it be without the pineapple? I have someone with an allergy to pineapple.
Celebrating Sweets says
Thanks, Katie! You should be able to leave out the pineapple without a problem. The pineapple does provide some moisture, so you might want to replace that with something else. I think applesauce would be a good substitute. I’d suggest using 1/3 or 1/2 cup applesauce in place of the pineapple. Enjoy! Happy Holidays!
Teri says
I had family and friends over for dinner last night and made this cake. I made it with the 3 layers and it turned out great. I got many compliments and will serve it to guests again!
Celebrating Sweets says
Glad you enjoyed it! Send me a slice, pretty please. 🙂
Francesca says
I love carrot cake! This looks like a delicious new twist on the classic! I need to try this recipe ASAP!
Kiana says
Perfect for fall!
Ashley Markwood says
3 layers of deliciousness? Sign me up! So yummy!
Lisa says
Yum, yum, YUM! Carrot cake is my FAVORITE, and I love anything pumpkin! And cream cheese frosting? Yes please!! This looks fabulous.
Mary Barham says
SO I am totally baking this next week!!! It looks delicious and moist!! I wish I could buy one from you haha