This Pumpkin Carrot Cake recipe is like a pumpkin cake crossed with a carrot cake, and crossed with a hummingbird cake too! Moist, flavorful, full of spice, and slathered in a thick layer of cream cheese frosting! This Pumpkin Carrot Cake is a new fall staple.
In a small bowl, whisk together flour, baking soda, cinnamon, and pumpkin pie spice.
In a large mixing bowl, beat eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, and buttermilk until combined.
Add the flour mixture to the mixing bowl, and beat until just combined.
Fold in carrots, coconut, raisins, and walnuts, stirring until just combined.
Divide batter evenly between two greased 9-inch round cake pans.
Bake at 350 degrees for about 35 minutes, or until edges are golden, and a toothpick inserted near the center comes out clean.
Cool in pans for 20 minutes, then remove to wire racks to cool completely.
Meanwhile, prepare cream cheese frosting.
In a large mixing bowl, beat cream cheese and butter until creamy.
Add vanilla, and beat until combined.
Add powdered sugar, 2 cups at a time, beating well after each addition. I sometimes find that I want my frosting thicker - add additional powdered sugar to adjust consistency, if desired.
Place one cake layer on a serving plate.
Spread with cream cheese frosting, about 3/4-inch thick.
Refrigerate for about 20 minutes, or until frosting is mostly firm.
Top with remaining cake layer.
Frost top and sides of cake with remaining cream cheese frosting.
Refrigerate for about 20 minutes to set frosting. Cut and serve.