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pumpkin carrot cake

A moist and flavorful pumpkin carrot cake topped with cream cheese frosting, perfect for fall celebrations.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggs
  • 1 cup pumpkin puree
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar
  • 0.5 cup canola or vegetable oil
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 0.25 teaspoon ground cloves
  • 1 cup grated carrots
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup raisins optional
  • 6 oz cream cheese softened
  • 0.25 cup unsalted butter softened
  • 1.5 cups confectioners’ sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon salt

Method
 

Preparation Steps
  1. Preheat oven to 350F. Grease a 9-inch springform pan and set aside.
  2. In a large bowl, whisk eggs, pumpkin puree, sugars, oil, spices, and vanilla until combined.
  3. Stir in grated carrots. Add flour, baking powder, baking soda, salt, and stir until just combined. Fold in raisins if using.
  4. Pour batter into prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
  5. Let the cake cool completely before frosting.
  6. For frosting, beat softened cream cheese and butter until fluffy.
  7. Add confectioners’ sugar, vanilla, salt, and beat until smooth. Spread frosting over cooled cake.

Notes

This pumpkin carrot cake is perfect for fall festivities and makes a moist, flavorful dessert.