Pumpkin Carrot Cake

Kim Kelemen


2 things that are a great combo together


★★★★★ 1 vote

20 Min
35 Min


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  • 2 c
    all purpose flour
  • 2 tsp
    baking soda
  • 2 tsp
  • 1/2 tsp
  • 3/4 c
  • 1 1/2 tsp
    lemon juice
  • 1 1/2 c
  • 1 1/4 c
    solid pack pumpkin
  • 3
  • 1/2 c
    packed brown sugar
  • 1/2 c
    veg. oil
  • 1 c
    crushed pineapple, drained(8 oz can)
  • 1 c
    grated carrots(about 3)
  • 1 c
    flaked coconut (optional)
  • 1 1/4 c
    chopped walnuts (optional)
  • ·
    cream cheese frosting

How to Make Pumpkin Carrot Cake


  1. preheat oven to 350 degrees.
    Grease 2 9 in. round cake pans
  2. Combine flour, baking soda, cinnamon, and salt in a small bowl. Combine milk and lemon juice in a small bowl(it will look curdled)
  3. Beat sugar, pumpkin, eggs, brown sugar and veg. oil in mixer till combined. Beat in pineapple, carrots, and milk mixture till combined. Gradually beat in flour mixture. Stir in the coconut and 1 cup walnuts if desired.
  4. Pour into cake pans and bake for 30 to 35 minutes.
  5. Cream Cheese Frosting:
    beat 8 oz(1 package) of softened cream cheese, 3 cups powdered sugar, 2 tbsp. melted butter and 1 tsp of vanilla in mixer till creamy and smooth.
    top your cooled cake.

Printable Recipe Card

About Pumpkin Carrot Cake

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtags: #Carrot, #homemade, #pumpkin

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