Insanely moist and flavorful Pumpkin Carrot Cake with Cream Cheese Frosting! 
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!
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
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.
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!
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!
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.
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.
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.
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
4/2/2015 Update: Giveaway has ended and the winner has been contacted via email.
Pumpkin Carrot Cake with Cream Cheese Frosting and a Giveaway
Prep
Cook
Total
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
- Preheat oven to 350 degrees (F). Generously grease a 9" springform pan; set aside.
- 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.
- 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!
- 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.
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.
Next try these Simple Pumpkin Muffins with Vanilla Glaze!
You might also love these Greek Yogurt Pumpkin Pie Bars
And this Classic Pumpkin Pie Cheesecake is always a HIT!
I’d make her lemonies!
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!
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
I want to make her Loaded M&M Oreo Cookie Bars!
I would attempt to make banana pudding pie. And this carrot cake too.
Love the cookie skillet.
I think cookies n’ cream frosting is a great idea! Might even mix some Monster Cookie crumbs in as well!
Blueberry Oatmeal Crumble Bars! YUM!!
I love anything made with pumpkin. I must try this recipe!
I’d definitely make her Baked French Toast Muffins! That would be a great way to start out the weekend!
Tagalong Cookie Bars! Look sooo yummy. Thanks for the giveaway!
I love her website and recipes! I’ve made several recipes from her blog and just made her salted caramel sauce this am!
I’d try Avery’s tagalog cookie bars
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.
Lovely and moist cake.. Yummy!
The lemonies and the cookie skillet look amazing!!
I have a lemon tree and the lemon loaf gets my vote.
This looks awesome! Pumpkin + carrot in the same cake sounds very delicious, great idea 🙂
Soft Ginger Molasses Pumpkin Cookies sound wonderful, especially if they have a bit of chew to them.
I am going to make the Samoa Cookie Pie. What a great idea!
Her Best Lemon Loaf looks delicious. I need to try it! Thanks for the giveaway!
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!
I am excited to try the Pumpkin Carrot Cake, and Avery’s Tagalog bars!
Oh, I would love to try the Loaded M&M Oreo Cookie Bars!
Cosmic brownies!
I would love to try the Blueberry Pie Bars.
This is such a pretty cake! I love the combo of pumpkin and carrot. It must be moist. Pinned.
I’d like to try her Raspberry Peach Crisp recipe!
This looks like a delicious cake, love the pumpkin!
I’d like to try the recipe for Peanut Butter and Jelly Granola.
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!
Lemon Loaf, no doubt!
Easy Pizza Bake
I do believe that I will need to give her version of Crack Pie a try. Looks and sounds addictive. 🙂
Either the Nutella Swirled Peanut Butter Chip Blondies or the Peanut Butter Cup Cookie Dough Crumble Bars.
Fudgy nutella brownies with cream cheese frosting. Yum!!!
The Best Pineapple Upside-Down Cake no doubt!
That one does sound delightful 😉
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.
I made this cake and it turned out terrific.Reduced the sugar by a quarter cup. Very moist and delicious.
So happy to hear it, Bree! And thank you for letting me know it came out well with your adaption – always helpful to know.
Pumpkin and carrot cake together?! Thank you!! I know I will love it and the moistness has to be over the top!
I love a good carrot cake and this looks wonderful!
This is stunning Ashley. I love the nut topping!
Carrot cake is one of my favs!
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!!!
Just found this delicious looking cake! Am trying it today. Love pumpkin and carrots, what a duo.
Can I substitute the all purpose flour to almond flour or coconut flour?