Pumpkin Carrot Cake Recipe

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Pumpkin Carrot Cake

Kristin Miller


I love carrot cake and the pumkin made it so amazing! You can of course make it more healthy by substituting wheat flour, apple sauce for oil etc.

★★★★★ 1 vote
35 Min


2 c
all purpose flour
2 tsp
baking soda
2 tsp
1/2 tsp
3/4 c
1 1/2 tsp
lemon juice
1 1/4 c
canned pumpkin (pure)
1 1/2 c
granulated sugar
1/2 c
packed brown sugar
1/2 c
vegetable oil
1 can(s)
8oz. pineapple, drained
1 c
shredded carrots (about 3 medium carrots)
1 c
flaked coconut
1 1/4 c
chopped nuts, divided


11 oz
cream cheese softened
1/3 c
butter softened
3 1/2 c
sifted powder sugar
1 tsp
vanilla extract
2 tsp
orange juice


1Heat oven to 350. Grease two 9" round cake pans.
2Combine flour, baking soda, cinnamon and salt in a bowl. Combine milk and lemon juice in a liquid measuring cup (milk will look curdled).
3Beat eggs, pumpkin, sugars, oil, pineapple, carrots and milk in large mixing bowl. Gradually add flour mixture and beat until combined. Stir in coconut and 1 cup of nuts and pour into pans.
4Bake for 30-35 mins or until toothpick comes clean. Cool in pans for 15 mins, then remove and place on wire racks to cool.
5To make frosting: Combine cream cheese, butter and powder sugar. Beat until combined and fluffy, Stir in vanilla and orange juice.
6Frost between layers. Place top layer of cake on and frost entire cake. Garnish with remaining nuts if desired.

About this Recipe

Course/Dish: Cakes