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Overhead view of a moist pumpkin carrot cake with brown sugar cream cheese frosting and chopped nuts on a rustic kitchen counter.

Moist and Spiced Pumpkin Carrot Cake with Brown Sugar Frosting

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  • Author: Amelia
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Pumpkin Carrot Cake is moist, warmly spiced, and topped with a brown sugar cream cheese frosting. The perfect fall dessert for cozy family gatherings, Thanksgiving, or just because you want your kitchen filled with autumn aromas.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 teaspoons pumpkin pie spice
  • 2 1/4 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups pumpkin puree (not pie filling)
  • 1/2 cup buttermilk
  • 2 cups shredded carrots
  • 1 medium red apple, peeled and grated (juice squeezed out)
  • 8 oz cream cheese, room temperature
  • 6 tablespoons butter, room temperature
  • 3/4 cup + 2 tbsp packed brown sugar
  • 2 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Optional: walnuts, pecans, orange & green food coloring

Instructions

  1. Preheat oven to 350°F. Grease or line a 9×13 baking dish, or three 6-inch pans for layers.
  2. In a large bowl, whisk flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg.
  3. In another bowl, whisk both sugars and eggs. Stir in vanilla, pumpkin puree, and oil. Alternate adding buttermilk and dry mixture until combined.
  4. Fold in grated apple and shredded carrots.
  5. Pour batter into pan(s) and bake 28–38 minutes, or until toothpick comes out clean. Cool completely.
  6. Make frosting: beat cream cheese and butter until fluffy. Add brown sugar, then vanilla. Gradually mix in powdered sugar until smooth.
  7. Frost cooled cake and decorate with nuts or tinted frosting if desired.

Notes

Be sure to squeeze juice from the grated apple to avoid excess moisture. This cake freezes beautifully (unfrosted) for up to 3 months. For extra flair, tint frosting orange and green for fall designs or fold in nuts for crunch.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 370
  • Sugar: 34g
  • Sodium: 320mg
  • Fat: 17g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 51g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 65mg

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Find it online: https://ritzyrecipes.com/pumpkin-carrot-cake/