Pumpkin Carrot Cake With Cream Cheese Frosting Recipe

Here is a pumpkin carrot cake recipe that is full of flavor and texture.


The Cake:
3/4 cups canola oil, plus extra for the pans
3 cups all purpose flour, plus extra for the pans
1 Tablespoon pumpkin pie spice
1 teaspoon cinnamon to dust the top of the cake
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon soda
3 large eggs
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 (540ml) can pure pumpkin puree
1/4 cup whole milk
2 teaspoons pure vanilla extract
2 fresh medium carrots, finely grated (about 1 cup)
1 cup pecans, finely chopped *optional Plus 3 halves to garnish the top of the cake

The Frosting:
(2) 8 ounce packages of cream cheese, room temperature
1/2 cup unsalted butter, room temperature
6 cups confectioners' sugar
1 teaspoon vanilla extract


The Cake

Heat oven to 350F.

Lightly oil two 8 inch round cake pans, then dust with flour.

In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, salt and baking soda.

In 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 pecans.

Transfer the batter to the prepared pans and bake until a wooden pick inserted in the cake comes out clean, 40 to 50 minutes.

Let the cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely.

The Cream Cheese Frosting

Mix cream cheese and butter until creamy and light.

Mix in confectioners' sugar one cup at a time. You can add more or less to get your desired consistency.

Mix in vanilla


Put one layer of the pumpkin carrot cake onto a dish plate and spread some of the cream cheese frosting on.

Put the second layer of cake on top and frost the sides and top.

Dust the cake with a light sprinkling of cinnamon.

Garnish with a few pecans.