Pumpkin Carrot Cake

Pumpkin Carrot Cake Recipe

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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

How to Make Pumpkin Carrot Cake


  • 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.

Printable Recipe Card

About Pumpkin Carrot Cake

Course/Dish: Cakes