Pumpkin Carrot Cake!

Donald Cole


this cake was great it takes a little work but its worth it in the end.

★★★★★ 1 vote
1 Hr
55 Min


3/4 c
canola oil, plus more for the pan
3 c
all purpose flour, plus more for the pan.
1 Tbsp
pumpkin pie spices
2 tsp
baking powder
1 tsp
kosher salt
1/2 tsp
baking soda
3/4 c
granulated sugar
3/4 c
dark brown sugar
15 oz
pure pumpkin
1/4 c
whole milk
2 tsp
pure vanilla extract
carrots, grated(about 1 cup)
1 c
chopped walnuts


32 oz
cream cheese
1 c
butter, unsalted
4 tsp
pure vanilla extract
6 c
confectioners' sugar
orange and green gel or paste food color
flat-bottom wafer ice cream cone

How to Make Pumpkin Carrot Cake!


  • 1heat oven to 350 degrees! lightly oil a 12 cup bundt pan, then dust with flour. in a large bowl whisk together the flour,pumpkin pie spice,baking powder, salt and baking soda.
  • 2in a medium bowl, whisk together the eggs,oil, sugars,pumpkin,milk and vanilla. add the egg-oil mixture to the flour mixture, mixing until fully incorporated. mix in the carrots and walnuts.
  • 3transfer the batter to a prepared pan and bake until a tooth pick comes out clean. about 55 to 60 minutes. let cake cool for 15 minutes before transferring to a wire rack to cool completely.
  • 4using an electric mixer, beat the cream cheese,butter and vanilla in a large bowl until smooth. add the confectioners sugar and beat until fluffy.
  • 5when the cake has cooled completely cut it in half horizontally. spread 3/4 cup of frosting on the bottom half of the cake and sandwich with the top. transfer 1/2 cup frosting to a bowl and tint green.
  • 6tint the remaining frosting orange. spread the orange frosting over the cake. refrigerate for 15 minutes. cover the ice cream cone with the green frosting and place in the middle of the cake, it will resemble a stem make it a pumpkin.

Printable Recipe Card

About Pumpkin Carrot Cake!

Course/Dish: Cakes
Other Tag: For Kids