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Pumpkin Carrot Cake with Cream Cheese Frosting

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.
Course Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10
Author Sarah

Ingredients

For pumpkin carrot cake:

  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 3 large eggs
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable or canola oil
  • 8 oz. can crushed pineapple drained
  • 3/4 cup buttermilk
  • 1 cup grated carrots
  • 1 cup shredded sweetened coconut
  • 1 cup raisins
  • 1 cup chopped walnuts

For cream cheese frosting:

  • 12 oz. cream cheese softened
  • 1 cup butter softened
  • 2 tsp. vanilla extract
  • 6 cups powdered sugar

Instructions

For pumpkin carrot cake:

  • 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.

For 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.

To assemble:

  • 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.