This pumpkin carrot cake blends the best of pumpkin cake and carrot cake with warm autumn spices and a rich brown sugar cream cheese frosting. It’s an easy, crowd-pleasing dessert that’s perfect for fall gatherings and the holidays.
This recipe combines shredded carrots and pumpkin puree for extra moisture and flavor, and uses grated apple instead of pineapple for a fresh, fall twist. The result is a tender, flavorful cake that pairs beautifully with brown sugar cream cheese frosting.
I love both carrot cake and pumpkin cake — each brings cozy spice notes that feel like autumn in every bite. Combining carrots, pumpkin, and apple creates a delightfully moist cake with layered seasonal flavors.
Why You’ll Love This Recipe
- Shredded carrots, pumpkin puree, and a grated apple keep the cake moist and fresh.
- Warm spices—cinnamon, nutmeg, and pumpkin pie spice—give it classic fall flavor.
- Simple to make: the batter comes together quickly and can be baked as a sheet cake or layered cake.
- Top with a luscious brown sugar cream cheese frosting for a richer, deeper sweetness than plain cream cheese icing.
Ingredients
Notes on a few ingredients:
- All-purpose flour: This recipe has been tested with all-purpose flour; use it for best results.
- Oil: Use neutral vegetable or canola oil to keep the cake moist without altering flavor.
- Brown sugar: Light or dark both work; dark brown sugar yields a slightly deeper molasses note.
- Eggs: Use 3 large eggs at room temperature for better mixing and texture.
- Pumpkin puree: Use pure pumpkin puree (not pumpkin pie filling). Store-bought canned pumpkin gives consistent results.
- Buttermilk: Use at room temperature to help create a tender crumb.
- Carrots: Use 2 cups freshly shredded carrots. Grate at home with a box grater or food processor rather than using pre-shredded carrots.
- Apple: One medium red apple, peeled, grated, and drained of excess juice adds brightness and moisture.
- Cream cheese: For the frosting, use full-fat block-style cream cheese and let it come to room temperature for a smooth finish.
See the recipe card further down for exact ingredient amounts and full instructions.
Substitutions and Variations
- Add toasted chopped nuts such as walnuts, pecans, or almonds either in the batter or sprinkled on top for texture.
- For a gluten-free version, try a 1:1 gluten-free flour blend—results may vary slightly but many blends work well.
Instructions
Overview of the method to make this pumpkin carrot cake:
Step One – Whisk together the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt.
Step Two – In a separate large bowl, whisk the granulated and brown sugars with the eggs. Stir in the vanilla and pumpkin puree, then add the oil.
Step Three – Alternate adding the dry ingredients and the buttermilk to the wet mixture, stirring just until combined. Overmixing will toughen the cake.
Step Four – Fold in the shredded carrots and grated apple. Pour the batter into a parchment-lined 9 x 13-inch pan (or divide into prepared round pans for layers) and bake at 350°F until a toothpick inserted in the center comes out clean, about 28–38 minutes depending on pan size.
Step Five – Make the frosting by beating room-temperature cream cheese and butter until smooth. Add the brown sugar and vanilla, then on low speed gradually mix in the sifted powdered sugar until you reach the desired consistency.
Step Six – Spread the frosting over the completely cooled cake. Decorate with chopped nuts or pipe small carrot decorations with colored frosting if desired. Slice and serve.
Expert Tips
- Use room-temperature cream cheese and butter for a silky, lump-free frosting.
- Sift powdered sugar before adding it to prevent lumps in the frosting.
- Fresh brown sugar works best; if your brown sugar is hard, soften it before mixing so it dissolves smoothly.
- Always allow the cake to cool completely before frosting to prevent the frosting from melting.
- For a playful touch, color a small amount of frosting orange and green and pipe mini carrots around the cake.
Recipe FAQs
If you don’t have buttermilk, you can use a simple substitute: add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk, let it sit for 5–10 minutes, then use as directed. This provides similar acidity and tenderness.
No—nuts are optional. They add texture and flavor, but many people enjoy carrot cake without them. You can omit nuts or use them as a garnish if desired.
Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Bring slices to room temperature before serving for the best flavor and texture.
If you try this recipe, please leave a star rating and a comment with your feedback — it helps others find and enjoy it.
Pumpkin Carrot Cake
Ingredients
Pumpkin Carrot Cake
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1¼ tsp pumpkin pie spice
- 2¼ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup (118 ml) vegetable or canola oil
- 1 cup (200 g) granulated sugar
- ¾ cup (165 g) brown sugar, packed
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1¼ cup (306 g) canned pumpkin puree (not pie filling)
- ½ cup (118 ml) buttermilk, room temperature
- 2 cups (256 g) shredded carrots
- 1 medium red apple, peeled, grated, and drained
Brown Sugar Cream Cheese Frosting
- 8 oz (227 g) cream cheese, room temperature
- 6 tbsp (84 g) butter, room temperature
- ¾ cup + 2 tbsp (165 g) brown sugar, packed
- 2½ cups (300 g) powdered sugar, sifted
- 1 tsp vanilla extract
Decorating (optional)
- Gel food coloring (orange and green) for piped carrots
- Chopped walnuts or pecans
Instructions
Pumpkin Carrot Cake
- Line a 9 x 13-inch pan with parchment and preheat the oven to 350°F (175°C). For layers, prepare three 6-inch pans.
- Whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt.
- In another bowl, whisk sugars and eggs. Stir in vanilla and pumpkin puree, then add oil. Alternate adding dry ingredients and buttermilk, mixing just until combined. Fold in carrots and grated apple.
- Pour batter into the prepared pan and bake 28–38 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Brown Sugar Cream Cheese Frosting
- Beat cream cheese and butter until smooth. Add brown sugar and mix until combined. Mix in vanilla, then on low speed gradually add sifted powdered sugar until smooth and spreadable.
Notes
Carrots: Grate fresh whole carrots at home; avoid pre-shredded carrots for best texture.
Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Canned pumpkin is convenient and consistent.
Cream cheese: Use full-fat block-style cream cheese and bring it to room temperature for smooth frosting.
Slicing & Storage: Slice into 12 large or 24 medium pieces. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1 slice | Calories: 295 kcal (approximate). Nutritional values are estimates from an online calculator.