Pumpkin Carrot Cake is an easy two layer Autumn cake adapted from Nestle's Very Best Baking site. Pumpkin adds a little flavor and moisture, but the carrot flavor comes into play too. Overall this is more like a good carrot cake with extra pizazz from pineapple, carrot, coconut and nuts. If you are not really into pumpkin but don't actively dislike it and want to use it as per tradition, this is the cake for you.
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I like this recipe because it's a good cross between two great cakes and perfectly "fall-ish". It's also practically fool-proof, so if you are on a bad baking streak you can make this cake to get off it. The frosting is good too, but it can be a little runnier than some if you use less sugar, which I always do. But yours will look better than the frosting in that photo. It's like I put NO EFFORT into that photo.
Update: I first posted this recipe in 2007 and nine years later I still refer back to it when I'm looking for a good carrot cake or a way to use up canned pumpkin. But man, I really need to update these photos. The cake deserves better pictures.
Recipe
Pumpkin Carrot Cake
Ingredients
- 2 cups all-purpose flour (280 grams)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¾ cup milk (170 grams)
- 1 ½ teaspoons lemon juice
- 3 large eggs
- 1 ¼ cups LIBBY'S® 100% Pure Pumpkin
- 1 ½ cups granulated sugar (300 grams)
- ½ cup packed brown sugar (110 grams)
- ½ cup vegetable oil
- 8 oz can crushed pineapple, drained
- 1 cup grated carrots
- ½ cup flaked coconut
- 1 cup walnuts chopped and toasted
Cream Cheese Frosting
- 11 oz softened cream cheese
- ⅓ cup softened butter
- 2 ½ cups sifted powdered sugar (use more if needed)
- 1 teaspoon vanilla extract
- 2 teaspoons fresh orange juice plus about 1 teaspoon of zest
Instructions
- Preheat oven to 350° F. Spray two 9-inch round cake pans with flour-added cooking spray or grease with shortening and dust with flour.
- Combine flour, baking soda, cinnamon and salt in small bowl.
- Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
- 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.
- 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.
Cream Cheese Frosting
- Combine 11 ounces softened cream cheese, ⅓ cup softened butter and 3 ½ 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.
SARAH says
This was pretty easy to make! It is cooling right now. I hope it tastes how it looks!
lila says
wow realy i dont know what i should tell wonderful thanks
cindy says
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.
Anna says
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 says
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 says
Wow. Top 3?? It's going to be great.
Now I'm debating whether I should even make pumpkin pie at all.
Reneé says
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!