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Pumpkin Carrot Cake: The Best Indulgent Recipe for Fall Celebrations

Pumpkin Carrot Cake
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This delicious pumpkin carrot cake is the perfect dessert for all your fall celebrations, featuring moist layers and a delightful cream cheese frosting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another large bowl, mix sugars, oil, pumpkin, eggs, and vanilla until well combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Fold in the grated carrots and walnuts if using.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  9. Once cool, frost with your favorite cream cheese frosting.

Notes

  • For extra flavor, consider adding a pinch of cloves or ginger.
  • This cake can be made a day in advance and stored in the refrigerator.
  • Top with candied pecans for an added festive touch.

Nutrition

Keywords: Pumpkin Carrot Cake, Fall Desserts, Thanksgiving Cake

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