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!
Frances says
Excellent cake moist & tasty. Could you use this recipe to make a batch of muffins.
Allison says
Hi, Frances. I’m glad you enjoyed it. I would assume so. Start checking them around 15 minutes, then every couple minutes until a toothpick comes out clean. I also have a pumpkin muffin recipe.
Linda says
I don’t usually like pumpkin but this cake is wonderful.
Allison says
I’m glad you enjoyed it! 🙂
Linda says
Totally delicious and pretty easy to make. A new favorite for my family and friends.
Allison says
I’m glad you enjoyed it!
Carolyn Faulkner says
I see someone asking about omitting the coconut but I don’t see coconut in the ingredients !! Is this referring to a different recipe ???????
Allison says
Hi, Carolyn. This recipe was modified November 2022 since many people had asked about omitting the coconut. If you’d like the original recipe it is linked at the bottom of the recipe card.
Carol says
I have made this cake several times the way that it’s written. However, my son does not like the flavor of pumpkin. Would I be able to make this recipe omitting the pumpkin or will that threw off the rest of the ingredients?
Allison says
Hi! You can try my carrot cake recipe or pineapple carrot cake recipe. Feel free to use the frosting from the pumpkin carrot cake, if you prefer.
Meli & Mari says
Thank you for this wonderful recipe!
We made it for Thanksgiving & it was a huge hit with every single person. We tweaked it a little bit by adding shredded coconuts & a teaspoon of nutmeg. We also whipped a carton of heavy cream and added to the frosting but reduced the butter & sugar by half & it was great! Got asked for the recipe and was told it was the best carrot cake ever! Merry Christmas!
Meli & Mari
Allison says
You’re welcome! I’m glad you enjoyed it. 🙂
Carol G says
Thanks for the idea to cut sugar from the frosting. The original recipe with coconut is my favorite cake. The frosting is wonderful too however I need to cut back on sugar. Last time I made it in 2 9 inch pans without frosting and it was STILL SO GOOD.
Tami says
If I want to leave out the pineapple, do I need to replace with another ingredient?
Allison says
Hi! You can just leave it out, no need to add anything else. Enjoy!
SV says
Hi. Can you please recommend a substitute for the buttermilk? Thank you.
Allison says
Hi! You can try one these: buttermilk substitutes.
Katie says
Would this bake through if I tried it in a decorative bundt for the holidays?
Allison says
Hi, Katie. I haven’t tried but I would assume so. Don’t overfill the pan and bake until a toothpick inserted comes out clean. I also have a pumpkin bundt cake recipe that is quite popular if you want to try that. Enjoy!
Robin says
Absolutely delicious. I made for a friend who needed something for potluck. She came back saying they want the recipe . The frosting is perfect.The cake super moist. I hate sweet frosting and this was creamy and just right .
Allison says
I’m glad you enjoyed it!