Description
Pumpkin Carrot Cake is a warm, spiced delight that’s perfect for autumn gatherings or cozy family treats. With its vibrant orange color and rich cream cheese frosting, this cake is not just visually appealing but also bursting with flavor. The combination of pumpkin and carrots creates a moist texture that’s sure to impress everyone at the table. Whether serving at birthdays or enjoying a slice with coffee, this cake is a celebration of seasonal goodness.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- 1 cup grated fresh carrots
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 large eggs
- ½ cup vegetable oil
- Cream cheese frosting for topping
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking powder, baking soda, and salt.
- In another bowl, mix pumpkin puree, grated carrots, eggs, and vegetable oil until smooth.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks. Frost with cream cheese frosting once cooled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg