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March 13, 2015

Pumpkin Carrot Cake with Cream Cheese Frosting

Insanely moist and flavorful Pumpkin Carrot Cake with Cream Cheese Frosting! Perfect for Easter celebrations! Top with crushed pistachios for an extra pretty presentation!

Pumpkin Carrot Cake

Pumpkin Carrot Cake with Cream Cheese Frosting

Best Pumpkin Carrot Cake Recipe

Aka the BEST carrot cake in the world!

Happy Friday, my friends! I’ve got a really stellar recipe (and giveaway!) for you today… but first! Let’s talk about the weekend. What have you got planned? We’ll be in the city for the weekend, and that means shopping, visiting old haunts, a haircut, and wine. Lots and lots of wine. I always need a little liquid courage before allowing someone to take scissors to my hair.

I hope your weekend is fabulous and you take some time to treat yourself extra lovely!

Pumpkin Carrot Cake with Cream Cheese Frosting and a Giveaway

Alright. Moving on to the good stuff. Today’s recipe is Pumpkin Carrot Cake with Cream Cheese Frosting and it is straight-up delicious! The recipe is from Averie Sunshine’s first cookbook: Cooking with Pumpkin: Recipes That Go Beyond the Pie and I am thrilled to be giving you a chance to win a copy of this book and a Calphalon Nonstick 9-Inch Springform Pan– so be sure to check the giveaway details at the bottom of this post!

This book is adorable and more than that, it’s FULL of amazing recipes that cleverly incorporate the king of all flavors: PUMPKIN. I’ll never understand why us foodie folks go nuts over pumpkin come September then throw it to the wind once November ends, but I’m here to say pumpkin should be celebrated year-round, y’all.

Pumpkin Carrot Cake with Cream Cheese Frosting and a Giveaway

Wanna know the secret to the best carrot cake I’ve EVER had?

Pumpkin. No, really. I’m not joking! I am not typically a huge fan of carrot cake (I’d much rather eat my weight in carrot cake blondies, thank you very much) but when I spotted this recipe for pumpkin carrot cake with cream cheese frosting in the book… I dunno! It just kind of called to me. I’m sure you know how certain recipes can have that “must make NOW” effect, right? Lucky for us, I had everything to make this cake right in my kitchen. It’s always a win when I don’t have to run out of the house to buy ingredients!

Pumpkin Carrot Cake with Cream Cheese Frosting and a Giveaway

The ingredient list for this luscious cake is simple and I bet you have everything – if not close to everything – to bake it up now in your very own kitchen. The dry ingredients are made up of the usual suspects: flour, sugar (brown and granulated), baking soda and powder, a slew of spices, and a dash of salt; the wet ingredients call for buttermilk, pumpkin puree (not pumpkin pie filling, please!), a hearty amount of freshly grated carrots, and oil (you can use vegetable or canola… or be a little tropical and use melted coconut oil like I did!). You can toss in raisins and/or chopped nuts, too… but that’s totally up to you!

Pumpkin Carrot Cake with Cream Cheese Frosting and a Giveaway

The best part about this recipe method? Everything gets mixed together in ONE-BOWL. You know I love one-bowl recipes (mountains of dirty dishes are no man’s friend!), so this alone added another little gold star to this recipe.

Pumpkin Carrot Cake with Cream Cheese Frosting and a Giveaway

The batter is thick and smells incredible! You will spread it in a greased 9″ springform pan (Please don’t use a regular 9″ cake pan as it’s not deep enough and your cake will overflow and make a very ugly mess in your oven) and pop it in the oven to about 45 minutes. Spoiler alert: Your house will smell AMAZING while this cake bakes up in yo oven. That’s a promise and a fact.

Pumpkin Carrot Cake with Cream Cheese Frosting and a Giveaway

Once the cake has baked, it’s time to make your frosting! I like to do this right after the cake has  been transferred to the cooling rack (cake must cool completely before frosting!) but you can also make it while the cake is baking. The one important note I want to stress for making this cream cheese frosting is you must bring your cream cheese and butter to room temperature! They both should be very very soft. I like to set them out on the counter for a good hour before getting started. Soft and slightly warm ingredients will result in the creamiest dreamiest frosting ever! We want that.

Icing this cake is a piece of… well, you know. Simply slather the frosting over the top and around the sides, then decorate with extra nuts if you’d like! I chose bright and salty pistachios because they’re vibrant and delicious, but walnut or pecans would also work great.

A note on the finished flavor: This cake is not overwhelmingly pumpkin-y. The pumpkin just sort of melts into the carrot cake flavor, creating this whole new flavor profile that is sure to blow your mind! It’s like cake magic.

More Carrot Cake Recipes:

  • Chai Spiced Carrot Cake Cupcakes
  • My Favorite Carrot Cake 
  • Carrot Cake Blondies 

I’ll be bringing this cake home for Easter this year, and I highly encourage you to do the same! It also makes a great snack cake to keep in the fridge for little bites here and there! xoxo

Insanely moist and flavorful Pumpkin Carrot Cake with Cream Cheese Frosting! Perfect for Easter celebrations! Top with crushed pistachios for an extra pretty presentation!

Pumpkin Carrot Cake with Cream Cheese Frosting

3 votes

Print

Pumpkin Carrot Cake with Cream Cheese Frosting

Prep 10 mins

Cook 50 mins

Inactive 30 mins

Total 1 hour, 30 mins

Author Ashley Manila

Yield 8 slices of cake

My favorite carrot cake - made with pumpkin! After one bite you'll want to add pumpkin to your carrot cake recipe every time. Silky cream cheese frosting and chopped pistachios finish off this delicious cake!

Ingredients

For the Cake:

  • 2 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup canola, vegetable, or coconut oil (I used melted coconut oil because I love the slight flavor it adds to the overall cake)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup light brown sugar, packed
  • 1/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon all-spice
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups coarsely grated carrots
  • 1/2 cup raisins, optional
  • 1/2 cup diced nuts, optional (I used pistachios with great results)

For the Cream Cheese Frosting:

  • 6 oz cream cheese, VERY soft
  • 1/4 cup unsalted butter, VERY soft
  • 1 tablespoon vanilla pure extract
  • 2 cups confectioners' sugar, sifted

Instructions

  1. Preheat oven to 350 degrees (F). Generously grease a 9" springform pan; set aside.
  2. In a large bowl combine the eggs, granulated sugar, oil, pumpkin, brown sugar, buttermilk, vanilla, and spices; beat well to combine. Add the flour, baking powder, baking soda, and salt to the wet mixture; stir until just combined. Batter will be on the thicker side but resist the urge to over mix! Add in the carrots, raisins, and nuts; gently fold together until incorporated.
  3. Pour the batter into the prepared pan and smooth the top with a spatula. Bake cake for 42-50 minutes, or until the top is golden brown and set, and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 20 minutes in the pan, then transfer it to a wire rack to cool completely.

While the cake is cooling, make your frosting!

  1. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cake has completely cooled, spread the frosting over the cake, decorate with additional nuts, if desired, then slice and serve! Store this cake in the fridge, covered, for up to 4 days. Not that I think it'll last that long 😉

Notes

This recipe is exerted, with permission, from Averie Sunshine's cookbook: Cooking with Pumpkin (Recipes that go beyond the pie). The recipe is written in my own words. This post is not being compensated in any way or form, and all words and opinions are, as always, my own.

Courses Dessert

Cuisine Cake

Nutrition Facts

Serving Size 1 slice of cake

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

9K Shares

Filed Under: Breakfast, Cakes, Snacks Tagged With: cream cheese frosting, Easter, pumpkin carrot cake, spring baking

Reader Interactions

Comments

  1. Jen says

    March 13, 2015 at 3:57 pm

    I’d make her lemonies!

    Reply
  2. Averie @ Averie Cooks says

    March 13, 2015 at 5:31 pm

    Ashley, thank you!!! Thank you so much for doing this giveaway, for making something with pumpkin in a ‘non pumpkin season’ (although as you said, the cake isn’t overly pumpkiny and it just melts into the carrot mixture – perfect description of how I remember this cake as well), and all the nice things you said. I am just….blown away!! Thank you!!

    And your photography is gorgeous!! Way prettier than mine turned out in the cookbook I think! I love the sprinkling of pistachios on top. The color and texture is just perfect looking!

    Reply
    • bakerbynature says

      March 13, 2015 at 5:38 pm

      Averie, your comment made my day 🙂 I am so happy to be able to share your wonderful book with my readers and this pumpkin carrot cake is seriously my new favorite, so thank you for that :)!!! Photography is always such a battle, so thank you! I tried hard to really capture the beauty of this cake and do it justice 😉 xoxo

      Reply
      • Chantal says

        April 8, 2020 at 9:24 pm

        I want to make this for Easter! Is there anything I can sub for the pumpkin? I won’t be able to get to a grocery store. I’m okay not having e pumpkin flavor but don’t want to lose out on the moisture – what should I replace with? Thanks!

        Reply
    • Myranda says

      November 15, 2020 at 2:10 pm

      This sounds delicious, and I plan to make it for my family Thanksgiving this year. Do you think it would bake well in a Bundt pan, and if so, would the baking time or temp need adjusting?

      Reply
  3. LauriM says

    March 13, 2015 at 5:54 pm

    I want to make her Loaded M&M Oreo Cookie Bars!

    Reply
  4. Lana says

    March 13, 2015 at 6:53 pm

    I would attempt to make banana pudding pie. And this carrot cake too.

    Reply
  5. manda says

    March 13, 2015 at 8:15 pm

    Love the cookie skillet.

    Reply
  6. Becca M says

    March 13, 2015 at 8:30 pm

    I think cookies n’ cream frosting is a great idea! Might even mix some Monster Cookie crumbs in as well!

    Reply
  7. Mary Morrison says

    March 13, 2015 at 8:30 pm

    Blueberry Oatmeal Crumble Bars! YUM!!

    Reply
  8. Victoria Taylor says

    March 13, 2015 at 9:59 pm

    I love anything made with pumpkin. I must try this recipe!

    Reply
  9. Rachel says

    March 13, 2015 at 11:11 pm

    I’d definitely make her Baked French Toast Muffins! That would be a great way to start out the weekend!

    Reply
  10. Malissa W says

    March 14, 2015 at 1:09 am

    Tagalong Cookie Bars! Look sooo yummy. Thanks for the giveaway!

    Reply
  11. Erin M. says

    March 14, 2015 at 3:00 am

    I love her website and recipes! I’ve made several recipes from her blog and just made her salted caramel sauce this am!

    Reply
  12. Rachel says

    March 14, 2015 at 4:04 am

    I’d try Avery’s tagalog cookie bars

    Reply
  13. Lauren G. says

    March 14, 2015 at 5:54 am

    I want to try Averie’s Lemon Loaf (better than Starbucks Copycat). Sounds like a nice little dessert or morning treat for the upcoming Spring.

    Reply
  14. Medeja says

    March 14, 2015 at 5:55 am

    Lovely and moist cake.. Yummy!

    Reply
  15. Laura H says

    March 14, 2015 at 3:40 pm

    The lemonies and the cookie skillet look amazing!!

    Reply
    • Susan Chapman says

      March 14, 2015 at 4:22 pm

      I have a lemon tree and the lemon loaf gets my vote.

      Reply
  16. June Burns says

    March 14, 2015 at 5:30 pm

    This looks awesome! Pumpkin + carrot in the same cake sounds very delicious, great idea 🙂

    Reply
  17. Teresa Mason says

    March 14, 2015 at 8:02 pm

    Soft Ginger Molasses Pumpkin Cookies sound wonderful, especially if they have a bit of chew to them.

    Reply
  18. Rachel says

    March 14, 2015 at 9:58 pm

    I am going to make the Samoa Cookie Pie. What a great idea!

    Reply
  19. Marty Musser says

    March 15, 2015 at 5:52 pm

    Her Best Lemon Loaf looks delicious. I need to try it! Thanks for the giveaway!

    Reply
  20. Tammy says

    March 15, 2015 at 10:24 pm

    I’d have to make her Crispy Roasted Parmesan Chickpeas with Spiced Ranch Dip, and then after that I’d also have to make your pumpkin carrot cake and then the carrot cake blondies……I love blondies AND carrot cake….can’t wait to try these!

    Reply
  21. Dee says

    March 16, 2015 at 1:58 am

    I am excited to try the Pumpkin Carrot Cake, and Avery’s Tagalog bars!

    Reply
  22. Ashley says

    March 16, 2015 at 2:30 am

    Oh, I would love to try the Loaded M&M Oreo Cookie Bars!

    Reply
  23. Eva @ Eva Bakes says

    March 16, 2015 at 1:31 pm

    Cosmic brownies!

    Reply
  24. Clarence Smith says

    March 16, 2015 at 6:22 pm

    I would love to try the Blueberry Pie Bars.

    Reply
  25. Jennie @themessybakerblog says

    March 16, 2015 at 7:00 pm

    This is such a pretty cake! I love the combo of pumpkin and carrot. It must be moist. Pinned.

    Reply
  26. JenniferAnne says

    March 17, 2015 at 2:17 am

    I’d like to try her Raspberry Peach Crisp recipe!

    Reply
  27. Amanda says

    March 17, 2015 at 4:10 am

    This looks like a delicious cake, love the pumpkin!

    Reply
  28. Amy L says

    March 18, 2015 at 2:35 am

    I’d like to try the recipe for Peanut Butter and Jelly Granola.

    Reply
  29. Susan Christy says

    March 18, 2015 at 3:45 am

    I want to make the Tagalongs Cookie Bars.

    One of my favorite recipes OF ALL TIME is Averie’s Salted Caramel Swirled-Pumpkin Cheesecake Bars. I’ve made them a gazillion times since I found the recipe a couple of years ago and they are absolutely to die for!

    Reply
  30. Barb says

    March 18, 2015 at 10:59 am

    Lemon Loaf, no doubt!

    Reply
  31. rondah says

    March 19, 2015 at 5:01 am

    Easy Pizza Bake

    Reply
  32. Rachel says

    March 19, 2015 at 4:49 pm

    I do believe that I will need to give her version of Crack Pie a try. Looks and sounds addictive. 🙂

    Reply
  33. Cecily says

    March 22, 2015 at 10:45 am

    Either the Nutella Swirled Peanut Butter Chip Blondies or the Peanut Butter Cup Cookie Dough Crumble Bars.

    Reply
  34. Janelle K. says

    March 23, 2015 at 2:27 am

    Fudgy nutella brownies with cream cheese frosting. Yum!!!

    Reply
  35. Kerri says

    March 24, 2015 at 3:51 pm

    The Best Pineapple Upside-Down Cake no doubt!

    Reply
    • bakerbynature says

      March 25, 2015 at 1:18 pm

      That one does sound delightful 😉

      Reply
  36. Annette says

    March 31, 2015 at 11:04 pm

    This pumpkin/carrot cake recipe looks so good! The first recipe of hers that I’d love to make is the, “Blueberry Lemon Cake with Lemon Glaze.” I’m crazy about all things lemon.

    Reply
  37. Bree says

    November 10, 2015 at 7:00 pm

    I made this cake and it turned out terrific.Reduced the sugar by a quarter cup. Very moist and delicious.

    Reply
    • bakerbynature says

      November 12, 2015 at 12:34 pm

      So happy to hear it, Bree! And thank you for letting me know it came out well with your adaption – always helpful to know.

      Reply
  38. Kristen Chidsey says

    March 22, 2016 at 11:45 am

    Pumpkin and carrot cake together?! Thank you!! I know I will love it and the moistness has to be over the top!

    Reply
  39. Ashley @ Wishes and Dishes says

    March 22, 2016 at 6:43 pm

    I love a good carrot cake and this looks wonderful!

    Reply
  40. Melanie @ Gather for Bread says

    March 22, 2016 at 10:12 pm

    This is stunning Ashley. I love the nut topping!

    Reply
  41. Megan @ MegUnprocessed says

    March 23, 2016 at 3:32 pm

    Carrot cake is one of my favs!

    Reply
  42. Eunique says

    August 10, 2017 at 4:51 pm

    Made it this morning. I substitute half of the coconut oil for apple sauce. Also, 2/3 cup was whole wheat flour and the rest wheat pastry flour. It turned out great. I love the sponge moist texture it has. Thank you!!!

    Reply
  43. Nancy Mette says

    January 5, 2018 at 7:36 pm

    Just found this delicious looking cake! Am trying it today. Love pumpkin and carrots, what a duo.

    Reply
  44. Shay says

    March 7, 2018 at 11:37 am

    Can I substitute the all purpose flour to almond flour or coconut flour?

    Reply
  45. Debi says

    April 2, 2020 at 11:11 am

    I love to bake, and this is my favorite go to recipe site, I have tried so many of her recipes and love them, she is a gifted and talented baker! I can’t wait to try the pumpkin carrot cake, anything pumpkin is a win for me!

    Reply
  46. Freeen says

    April 13, 2020 at 6:49 am

    Hii, this looks gorgeous! Can I substitute the pumpkin for mashed ripe bananas instead, don’t have pumpkin on hand during this crazy time

    Reply
    • Tina says

      November 18, 2020 at 4:28 am

      Yes, it is even more delicious

      Reply
  47. stephanie says

    September 30, 2020 at 7:48 pm

    Can I divide this into 2 8inch cake pans and make it a layered cake ?

    Reply
  48. Alison Taubman says

    October 18, 2020 at 1:23 pm

    I made this cake last night, exactly as written. It was incredible. My husband loved it as much as I did! Thank you for coming up with such a moist option for carrot cake!

    Reply
  49. Mary says

    October 22, 2020 at 5:12 pm

    Can I make a cupcake version of this??

    Reply
  50. Tina Thompson says

    November 11, 2020 at 4:45 pm

    I make these into cupcakes instead and they are amazing. Has anyone froze the finished cupcakes? I have to make 150 next week and wondered how they tasted after being frozen. Hoping I get an answer soon!!!!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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