Pumpkin Carrot Cake

Kimi Gaines


If you love pumpkin and you love carrot cake you are sure to love this delectable cake. It is a must try!!


★★★★★ 2 votes

20 Min
25 Min


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  • 2 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1/2 tsp
  • 2 tsp
  • 3/4 c
  • 1 1/2 tsp
    lemon juice
  • 1 1/2 c
    granulated sugar
  • 1 1/4 c
    solid packed pumpkin
  • 3
  • 1/2 c
    packed brown sugar
  • 1/2 c
    vegetable oil
  • 1 c
    crushed pineapple, drained
  • 1 c
    grated carrots (about 3 medium)
  • 1 c
    flaked coconut
  • 1 1/4 c
    chopped walnuts or pecans
  • 2 can(s)
    cream cheese frosting

How to Make Pumpkin Carrot Cake


  1. Combine flour, baking soda, cinnamon and salt in a small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
  2. Beat granulated sugar, pumpkin, eggs, brown sugar and vegetable oil in large mixer bowl until combined. Beat in pineapple, carrots and milk mixture until combined. Gradually beat in flour mixture. Stir in coconut and 1 cup walnuts or pecans. Pour into 2 greased 9-inch round cake pans.
  3. Bake preheated 350F oven for 30-35 minutes or until wooden pick inserted comes out clean. Cool in pans on wire rack for 15 minutes. Remove to racks to cool completely.
  4. In small mixer bowl whip the 2 cans of cream cheese frosting to make it light and fluffy. Frost cake when cool. Garnish with chopped pecans or walnuts.

Printable Recipe Card

About Pumpkin Carrot Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

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