The Best Pumpkin Carrot Cake with Cream Cheese Frosting Recipe
Indulge in the ultimate fall treat with this moist and flavorful Pumpkin Carrot Cake topped with luscious Cream Cheese Frosting. A perfect blend of pumpkin, carrots, and warm spices come together in this delectable dessert.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake
- 2 large eggs
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- ½ cup canola or vegetable oil
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 cup grated carrots
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup raisins (optional) or nuts
Frosting
- 6 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups confectioners’ sugar, sifted
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Cake: Preheat oven to 350F and prepare the pan. Mix wet ingredients, add carrots, then dry ingredients. Fold in raisins/nuts. Bake for 45 minutes.
- Frosting: Beat cream cheese and butter until fluffy. Add sugar, vanilla, and salt; beat until smooth. Frost cake.
Notes
- Place springform pan on a baking sheet while baking.
- Allow cake to cool completely before frosting.
- Store cake airtight at room temp for up to 4 days or in the fridge for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 529 cal
- Sugar: 59g
- Sodium: 508mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 69mg
