This Pumpkin Carrot Cake is a cozy treat, blending sweet pumpkin and crunchy carrots. It’s perfect for fall, with warm spices that wrap you in a hug with every bite!
Who can resist the combo of pumpkin and carrot? I love to top it with cream cheese frosting for a little extra yumminess. Trust me, it’s a big hit with friends and family!
Key Ingredients & Substitutions
All-Purpose Flour: This gives the cake structure. If you want, you can substitute with a gluten-free flour blend to make it gluten-free.
Pumpkin Puree: Canned pumpkin puree is handy, but you can use homemade puree too. Just cook and blend fresh pumpkin. Just remember to strain excess water.
Carrots: Grating fresh carrots is key for texture. If you’re in a hurry, pre-grated carrots work too, but fresh has a great flavor.
Spices: The mix of spices gives warmth. Feel free to adjust them based on your taste. If you love spices, add more cinnamon or ginger!
Cream Cheese: For the frosting, you can substitute with Greek yogurt for a lighter option, but the taste will slightly change. I prefer cream cheese for that rich flavor!
How Do You Bake the Perfect Cake Without it Sticking?
Preventing a cake from sticking to the pan can be tricky but is crucial for a perfect reveal. Here’s an easy way to ensure your cake comes out clean:
- First, grease the pan with butter or oil. Then sprinkle a bit of flour and tap out the excess. Alternatively, line it with parchment paper.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it firm up a bit.
Following this method will result in wonderfully intact cakes ready for frosting! Enjoy your baking process!
How to Make Pumpkin Carrot Cake
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Topping:
- Pumpkin seeds and/or chopped nuts for garnish
How Much Time Will You Need?
This delicious cake will take about 20 minutes to prepare and 30-35 minutes to bake, plus some cooling time. It’s best to allow about 10 minutes for the cakes to cool in the pans, then let them cool completely on a wire rack. Overall, plan for around 1.5 hours before enjoying your cake!
Step-by-Step Instructions:
1. Preheating and Preparing the Pans:
First, preheat your oven to 350°F (175°C). While it’s heating, grease and flour two 6-inch round cake pans or line them with parchment paper to ensure your cakes will come out easily.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This mixture creates the perfect spiced base for your cake.
3. Mixing the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until well combined. Then, add the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract!
4. Adding Pumpkin:
Now, mix in the pumpkin puree until it’s smooth and creamy, creating a delightful flavor for the cake.
5. Combining Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, folding gently. Be careful not to overmix; you want it combined but still fluffy!
6. Adding Carrots and Nuts:
Next, gently fold in the grated carrots and, if you’d like, the chopped walnuts or pecans for some added crunch!
7. Pouring and Smoothing the Batter:
Divide the batter evenly between your prepared pans, using a spatula to smooth the tops, which helps them bake evenly.
8. Baking the Cakes:
Now it’s time to bake! Place the pans in the preheated oven and bake for about 30-35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Don’t forget to check!
9. Cooling the Cakes:
Once done, let the cakes cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely. This step is important to prevent a soggy bottom!
10. Making the Cream Cheese Frosting:
While the cakes cool, prepare your frosting. In a bowl, beat the softened cream cheese and butter together using an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy. Yum!
11. Frosting the Cake:
When the cakes are completely cool, take one layer and spread a generous amount of frosting on top. Then, place the second layer on top and frost the whole cake for a beautiful finish.
12. Adding the Finishing Touches:
For a lovely touch, garnish the top with pumpkin seeds and chopped nuts. This adds both flavor and a beautiful decoration!
13. Slice and Serve:
Now, slice up that beautiful cake and enjoy! If you have leftovers, store them in the refrigerator. This delightful Pumpkin Carrot Cake is bound to be a hit during fall gatherings or any cozy occasion.
Enjoy your delicious creation!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Just cook and puree the pumpkin, then drain any excess moisture to get the right consistency. About 1 small pumpkin should yield the same amount as 3/4 cup of canned puree.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will maintain the moisture and texture of the cake.
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months. Just thaw in the fridge before serving!
Can I Make This Cake in Advance?
Yes! You can bake the cake layers a day or two ahead and store them tightly wrapped in plastic wrap at room temperature. Just frost before serving to keep the cream cheese frosting fresh!