Pumpkin Carrot Cake with Cream Cheese Frosting

Slice of three layer pumpkin carrot cake topped with white frosting and walnuts on a glass plate.

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.

Course Dessert

Cuisine Dessert

Prep Time 40

Cook Time 30

Total Time 1 10

Servings

Calories 508kcal

Author Allison Mattina

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 9x13 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 9x13 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 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.

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 9x13 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 9x13 cake and weight measurements. Original recipe from prior to Nov 2022 is HERE.

Nutrition