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Pumpkin Carrot Cake

Last updated on By 7 Comments This post may contain affiliate links.

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

Pumpkin Carrot Cake

I like this recipe because it's a good cross between two great cakes and perfectly "fall-ish".

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.

Recipe

Pumpkin Carrot Cake

Cookie Madness
A delicious fall themed cake made with pumpkin and carrots.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
 

  • 2 cups all-purpose flour 10 oz
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¾ cup milk
  • 1 ½ teaspoons lemon juice
  • 3 large eggs
  • 1 ¼ cups LIBBY'S® 100% Pure Pumpkin
  • 1 ½ cups granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 1 can crushed pineapple -- 8 oz. drained
  • 1 cup grated carrots
  • ½ cup flaked coconut
  • 1 cup walnuts chopped and toasted

Cream Cheese Frosting (recipe follows)

    Instructions
     

    • Preheat oven to 350° F. Spray two 9-inch round cake pans with flour-added cooking spray.
    • 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.
    • FOR 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.

    Notes

    You can also make this cake as a loaf cake. It will fill two 8 ½ by 4 ½ or two 9x5 inch loaf pans or two 8x4 inch loaf pans and a small 3x5 inch pan.
    Tried this recipe?Let us know how it was!

    More Thanksgiving Recipes Archive

    Reader Interactions

    Comments

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    1. SARAH

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

    2. lila

      wow realy i dont know what i should tell wonderful thanks

    3. cindy

      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.

    4. Anna

      Hi Cindy,

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

    5. cindy

      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.

    6. Anna

      Wow. Top 3?? It's going to be great.

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

    7. Reneé

      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!