The Best Pumpkin Carrot Cake with Cream Cheese Frosting Recipe

If you’re on the hunt for a cake that’s pure autumn joy in every forkful, meet The Best Pumpkin Carrot Cake with Cream Cheese Frosting. This knockout treat combines the natural sweetness of carrots, the earthy richness of pumpkin, and the warm embrace of fall spices—all crowned with a luxurious, tangy cream cheese frosting. Whether you’re celebrating a holiday or just in the mood for something cozy and irresistible, this is the kind of soul-soothing dessert you’ll want to make again and again.

Ingredients You’ll Need

The magic of The Best Pumpkin Carrot Cake with Cream Cheese Frosting lies in its approachable ingredients—each one working behind the scenes to create moistness, flavor, and that classic bakery-worthy crumb. Nothing fancy here, just everyday staples that transform into a truly memorable dessert!

• Eggs: They bring structure and richness to your cake, ensuring a tender crumb every time.
• Pumpkin Puree: Adds moisture, subtle sweetness, and gorgeous autumn color—canned works perfectly!
• Granulated Sugar: Your main sweetener, helping the cake brown and balance the earthiness of pumpkin and carrot.
• Light Brown Sugar: For a hint of molasses flavor and extra depth—don’t pack it in too tightly.
• Canola or Vegetable Oil: Oil guarantees a tender, moist cake crumb that stays soft for days.
• Pumpkin Pie Spice: That cozy, nostalgic blend of cinnamon, ginger, cloves, and nutmeg; it’s a must for full autumn flavor.
• Vanilla Extract: Rounds out all the flavors, adding warmth and inviting aroma.
• Cinnamon: Extra cinnamon goes a long way for that signature carrot cake personality.
• Ground Cloves: Just a pinch deepens the flavor—don’t skip it if you want a truly aromatic result.
• Grated Carrots: Always grate fresh — pre-shredded carrots simply don’t compare for moisture or texture.
• All-Purpose Flour: Provides the perfect structure without making things heavy.
• Baking Powder & Baking Soda: The dynamic duo for rise and fluffiness.
• Salt: Enhances every other flavor; a little goes a long way.
• Raisins or Nuts (Optional): Add chew and crunch for extra surprise in each bite. Use all raisins, all nuts, or a mix.
• Cream Cheese: Essential for that tangy, creamy, swoon-worthy frosting—go full-fat or lite, your call.
• Unsalted Butter: Softened butter makes for a rich, fluffy frosting base.
• Confectioners’ Sugar: Sift it for silky-smooth, lump-free icing.
• More Vanilla & Salt: Balances and brightens the frosting—don’t skip either!

How to Make The Best Pumpkin Carrot Cake with Cream Cheese Frosting

Step 1: Prep the Pan

Start by preheating your oven to 350F. Grab a 9-inch springform pan (trust me, you’ll want the extra height!) and give it a light spray with floured cooking spray, or grease and flour it well. Regular cake pans are too shallow and might overflow, so stick with springform for best results.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the eggs, pumpkin puree, both sugars, oil, pumpkin pie spice, vanilla extract, cinnamon, and ground cloves. This colorful, fragrant mixture is where your cake’s personality starts to bloom. Whisk until everything’s smooth and glossy—no need for a mixer at this point.

Step 3: Add the Carrots

Fold in the freshly grated carrots. Using the coarsest blade of a box grater preserves moisture and creates rustic little flecks throughout your cake. Avoid pre-packaged shredded carrots, which are too dry by comparison.

Step 4: Incorporate Dry Ingredients

Add the flour, baking powder, baking soda, and salt right into the bowl. Stir gently just until everything is combined—overmixing can make your cake tough, so stop as soon as the last streak of flour disappears.

Step 5: Add Mix-Ins (Optional)

Toss in your raisins, nuts, or a blend of both if you’d like a little texture. Fold them in gently for the perfect distribution of chewy and crunchy bits without overworking the batter.

Step 6: Bake

Pour the thick, lovely batter into your prepared springform pan, smoothing the top with a spatula. Set the pan on a baking sheet (just in case there’s any sneaky leaking) and bake for about 45 minutes. Keep an eye on the last 10 minutes; loosely drape a sheet of foil over top if it starts to brown too much. It’s done when a toothpick poked into the center comes out clean or with just a few moist crumbs attached.

Step 7: Cool Completely

Resist the urge to dive in right away! Allow the cake to cool completely in the pan set on a wire rack—this helps it set and means your luscious frosting won’t melt off.

Step 8: Make the Cream Cheese Frosting

For The Best Pumpkin Carrot Cake with Cream Cheese Frosting, a swoon-worthy icing is non-negotiable. In a large bowl with an electric mixer (or a stand mixer with paddle), beat the softened cream cheese and butter together on high speed until fluffy and smooth—about 2 minutes. Gradually add sifted confectioners’ sugar, vanilla, and a pinch of salt. Beat another 2 minutes until the frosting is cloud-like and easy to spread.

Step 9: Frost and Serve!

Release the cooled cake from its springform pan. Spoon the frosting onto the cake and swoop it decoratively with a spatula or knife, creating gorgeous swirls. Slice up and serve to rave reviews!

How to Serve The Best Pumpkin Carrot Cake with Cream Cheese Frosting

Garnishes

The final flourish takes The Best Pumpkin Carrot Cake with Cream Cheese Frosting from “everyday” to “wow.” Try dusting the top lightly with cinnamon, scattering a handful of toasted pecans or walnuts, or even adding a few dried cranberries or orange zest for a pop of color and flavor.

Side Dishes

This cake is a showstopper on its own, but it pairs beautifully with a steaming cup of chai, strong coffee, or spiced apple cider. If you’re serving after dinner, a little scoop of vanilla ice cream or a dollop of fresh whipped cream is sheer decadence!

Creative Ways to Present

To really impress your guests, cut the cake into neat squares and serve on individual plates with a drizzle of caramel or dusting of powdered sugar. For autumn gatherings, decorate the platter with edible flowers or cinnamon sticks for a festive, inviting look.

Make Ahead and Storage

Storing Leftovers

Keep The Best Pumpkin Carrot Cake with Cream Cheese Frosting airtight at room temperature for up to four days—if you can make it last that long! If you prefer, stash it in the fridge (especially if you’re cautious about cream cheese); just know it might dry out a bit faster, so wrap it well or pop a slice in the microwave to refresh.

Freezing

This cake freezes like a dream! Cut it into slices, wrap each piece tightly in plastic wrap, and place in a freezer-safe bag or container. It’s a lifesaver for sudden sweet cravings. For best texture, freeze without the frosting and add it after thawing, but honestly, both ways work.

Reheating

If you’ve kept your cake in the fridge or freezer, let slices come to room temperature, or give them a very quick zap in the microwave—just a few seconds—so the crumb is soft and the frosting is creamy once again. Don’t overdo it or the frosting will melt away!

FAQs

Can I make The Best Pumpkin Carrot Cake with Cream Cheese Frosting gluten-free?

Absolutely! Simply substitute your favorite measure-for-measure gluten-free flour blend for the all-purpose flour. The cake stays super moist, so you’ll barely notice the swap.

What can I use instead of pumpkin puree?

If you’re out of pumpkin, mashed sweet potato or butternut squash puree make great alternatives. They bring similar moisture and earthiness—no one will ever guess the difference!

Is it okay to skip the nuts or raisins?

Completely fine! The Best Pumpkin Carrot Cake with Cream Cheese Frosting is just as delicious without any mix-ins; the cake remains moist and flavorful all on its own.

Can I double the recipe for a larger crowd?

Yes! Simply double all the ingredients and bake the batter in two separate pans, checking for doneness, or use a bigger pan if you have one with tall sides.

Is it better to use fresh or canned pumpkin puree?

Either works beautifully, as long as you use pure pumpkin and not pumpkin pie filling. Canned is super convenient, but if you have fresh, by all means use it for an even richer flavor.

Final Thoughts

No matter the season, there’s always a reason to bake The Best Pumpkin Carrot Cake with Cream Cheese Frosting. It’s the perfect blend of cozy, spicy-sweet, and impossibly tender—exactly the kind of cake that brings people together. Don’t be surprised if it becomes your new go-to for special occasions, holidays, or just because. Give it a try, and I promise you’ll be hooked from the very first bite!

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