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Pumpkin Carrot Cake

by on November 19, 2007 · 7 comments

An easy carrot cake adapted from Nestle’s Very Best Baking site. Pumpkin adds a little flavor and moisture.

Carrot Pumpkin Cake

Pumpkin Carrot Cake
Prep time
Cook time
Total time
A delicious fall themed cake made with pumpkin and carrots.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 1/2 teaspoons lemon juice
  • 3 large eggs
  • 1 1/4 cups LIBBY'S® 100% Pure Pumpkin
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil (I think I left it out)
  • 1 can crushed pineapple -- (8 oz.) drained
  • 1 cup grated carrots
  • 1/2 cup flaked coconut
  • 1 cup walnuts, chopped and toasted
Cream Cheese Frosting (recipe follows)
  1. Preheat oven to 350° F. Spray two 9-inch round cake pans with flour-added cooking spray.
  2. Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
  3. Beat eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.
  4. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.
  5. FOR CREAM CHEESE FROSTING: Combine 11 ounces softened cream cheese, 1/3 cup softened butter and 3 1/2 cups sifted powdered sugar in large mixer bowl until fluffy. Add 1 teaspoon vanilla extract, 2 teaspoons orange juice and 1 teaspoon grated orange peel; beat until combined.

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Published on November 19, 2007

{ 7 comments… read them below or add one }

Reneé November 20, 2007 at 10:17 am

I made this for Thanksgiving last year and again for a party this year – I must say it’s a pretty amazing cake – definitely one of my top 3!

Anna November 20, 2007 at 11:00 am

Wow. Top 3?? It’s going to be great.

Now I’m debating whether I should even make pumpkin pie at all.

cindy November 21, 2007 at 9:27 am

This just came out of my oven, and it smells awesome. My mother-in-law knows I love to bake, but then every year she makes the pies etc., tho’ she says she doesn’t like to bake (she hosts T’giving every year). So this year I figured, eh… I made the pumpkin oatmeal cookies (yummy!) and this cake. My husband *loves* carrot cake, so I figured it’d be a fun alternative.

Anna November 21, 2007 at 9:31 am

Hi Cindy,

Mine’s still in the freezer. I guess I’ll be able to report on how this cake tastes after being frozen.

cindy November 28, 2007 at 1:11 pm

Oh my god, this was good. We had it over Thanksgiving. It’s not pumpkiny at all. But one of the best carrot cakes I’ve ever had. hubby asked for it for his birthday (in January). I always make a carrot cake, and this one is a winner.

lila December 5, 2007 at 8:49 am

wow realy i dont know what i should tell wonderful thanks

SARAH December 26, 2010 at 4:12 pm

This was pretty easy to make! It is cooling right now. I hope it tastes how it looks!

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