A combination of pumpkin cake and carrot cake; a moist and flavorful layer cake filled with carrots, pumpkin, and warm spices and finished with tangy cream cheese frosting. A beautiful dessert for Thanksgiving or any fall occasion. VIDEO below!
Is it safe to say that the holiday season is upon us? Halloween is in a week and after that there’s no turning back.
This Pumpkin Carrot Cake has been part of our Thanksgiving dessert spread for the last several years and this year will be no exception. When I think of this cake I automatically think “Thanksgiving”, but, there’s no reason something this good should only be served on a special occasion.
Which is why on a random, cloudy Sunday in October I made this triple layer, fall scented, cream cheese smothered cake for no reason at all.
Yes, you read that right. No reason at all. It was glorious (and a tad indulgent). My family of four ate our fair share of the cake and then I sent the leftovers with my husband to work. It was gone in record time.
This cake is always met with rave reviews.
The Best Pumpkin Carrot Cake
What makes this cake so great? It’s tender and moist from pumpkin puree, crushed pineapple, and buttermilk. Pumpkin pie spice adds warm spices that will remind you of a pumpkin pie.
The sweetness of the cake gets balanced by the tangy cream cheese frosting. I covered the outside of the cake in toasted walnuts, which add a great crunch, but feel free to leave them off if you’d prefer.
Your guests/family/friends/co-workers/neighbors will devour every last bite of this beautiful cake.
So now you have two options: Bookmark this cake for Thanksgiving (or any other holiday celebration) OR just go ahead and bake it right now.
Forget to buy buttermilk? This Buttermilk Substitute works beautifully in this cake.
You might also like:
- Pineapple Carrot Cake
- Carrot Cake Cupcakes (with brown sugar cream cheese frosting!)
- Carrot Cake Cookies
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Pumpkin Carrot Cake with Cream Cheese Frosting
Ingredients
Cake:
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 3 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¾ cup buttermilk
- 3 eggs
- 1 ⅓ cups pumpkin puree
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- ⅓ cup vegetable or canola oil
- ⅔ cup crushed pineapple, drained
- 1 cup grated carrots, (about 2 medium carrots see note)
- 1 cup sweetened shredded coconut
Cream Cheese Frosting:
- 12 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2-4 teaspoons milk
- 1 cup chopped, toasted walnuts
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.
- In a large bowl, combine flour, baking soda, pumpkin pie spice, and salt.
- With a hand mixer or stand mixer, beat buttermilk, eggs, pumpkin, sugars, oil, pineapple, carrots, and coconut until well combined. Slowly add flour mixture, beating until the flour is fully incorporated in the wet ingredients. Divide the batter evenly among the prepared pans (see note).
- If using two cake pans, bake for approximately 35 minutes. If using three cake pans, bake for 25-28 minutes. 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:
- Beat cream cheese, butter, powdered sugar, and vanilla extract for several minutes, until smooth and creamy. Add milk, 1 teaspoon at a time, until the frosting reaches your desired consistency.
- Using a butter knife or offset spatula, frost the cooled cake. Press chopped walnuts onto the sides of the cake. Transfer to the refrigerator for several hours before serving.
Video
Notes
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!You might also like:
Bridget
Do you know how many cupcakes this would make or temp/time? Going to bring this to a company potluck
Celebrating Sweets
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
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
I’m so happy to hear that. Thanks for stopping back by to let me know! 🙂
Crystal
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
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. According to this chart, you would place 10 cups of batter into a 9×13 pan. I would suggest using that as a guide and if there is batter leftover use it for cupcakes or just discard it. 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
This looks delicious! How would it be without the pineapple? I have someone with an allergy to pineapple.
Celebrating Sweets
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
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
Glad you enjoyed it! Send me a slice, pretty please. 🙂
Francesca
I love carrot cake! This looks like a delicious new twist on the classic! I need to try this recipe ASAP!
Kiana
Perfect for fall!
Ashley Markwood
3 layers of deliciousness? Sign me up! So yummy!
Lisa
Yum, yum, YUM! Carrot cake is my FAVORITE, and I love anything pumpkin! And cream cheese frosting? Yes please!! This looks fabulous.
Mary Barham
SO I am totally baking this next week!!! It looks delicious and moist!! I wish I could buy one from you haha