Pumpkin Carrot Cake with Cinnamon Cream Cheese Frosting

Pumpkin Carrot Cake with Cinnamon Cream Cheese Frosting is a great way to use up leftover or canned pumpkin and carrots. This cake recipe is made in one bowl, so it’s easy to throw together on the fly! It also has a light glaze that adds sweetness without overpowering your taste buds.

“Pumpkin Carrot Cake with Cream Cheese Frosting” is a recipe that combines two fall favorites. This cake has a moist and delicious flavor, with the perfect amount of spice. Read more in detail here: pumpkin carrot cake with cream cheese frosting.


If I had to preserve one cake from extinction in the event of a cake apocalypse, it would undoubtedly be carrot cake. I’d grab it by the cake stand and dash to safety like the wind. That’s because carrot cake is one of my favorite desserts. It’s juicy, textured well, seasoned well, and tasty. It’s packed with tasty ingredients including carrots, raisins, and coconut. It’s also coated in a scrumptious cream cheese frosting (ideally).

Carrot cake is often linked with spring, but I adore it all year, which is why I invented the finest carrot cake ever: Pumpkin Carrot Cake. It has the soft, fluffy texture of pumpkin bread with the zing of carrot cake. For extra flavor, I used cloves and nutmeg in addition to the cinnamon.

Cinnamon cream cheese frosting rounds out the autumn mood of this carrot cake recipe while complimenting the pumpkin in the cake. It’s also a nude cake! This is my first time baking a naked cake, and it’s the only kind of cake I’d want to create in the future. There’s no bother, no fuss. I really like how it blends rustic and beautiful elements. It’s unpretentious yet elegant. And behind that thin layer of icing lies a very magnificent cake.


How to Make Carrot Cake Instructions

The cake itself isn’t difficult (in fact, nothing about this pumpkin carrot cake recipe is difficult…). I suppose I should point out that the icing is where most people go wrong when creating a handmade carrot cake. They believe that allowing the cake layers to cool before applying the icing is a waste of time.

Please reconsider, my friends. When preparing a cake, it’s crucial to allow the layers cool fully to room temperature. Because this homemade carrot cake is a naked cake, it’s even more crucial to frost it after it’s completely cold. If you omit this step, your icing will practically slip off the cake, making you unhappy and me unhappy.

When making the cream cheese frosting, make sure the butter and cream cheese are at room temperature, else you’ll end up with butter pieces all over the place. Again, really depressing news.

You’ll be able to make a fantastic pumpkin carrot cake if you keep these few pointers in mind.


For this article, I’m collaborating with Dixie Crystals, so make sure to check out their website for additional recipes!


  • Sofi is the author of this piece.
  • Time to Prepare: 30 minutes
  • 30 minutes to prepare
  • 1 hour total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Methodology:
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 30 minutes
  • 30 minutes to prepare
  • 1 hour total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Methodology:
  • American cuisine



  • Sofi is the author of this piece.
  • Time to Prepare: 30 minutes
  • 30 minutes to prepare
  • 1 hour total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Methodology:
  • American cuisine


for the icing

  • 1 1/2 cups carrots, shredded
  • 1 cup pureed pumpkin
  • 1 cup shredded sweetened coconut
  • a cup of raisins
  • 1 1/2 cups granulated Dixie Crystals sugar
  • a quarter cup of vegetable oil
  • 4 big room-temperature eggs
  • vanilla extract (two tablespoons)
  • 2 cups flour (all-purpose)
  • 1 1/2 tablespoons powdered baking soda
  • 2 teaspoons soda bicarbonate
  • 1 teaspoon of cinnamon
  • nutmeg (1 teaspoon)
  • a quarter teaspoon of garlic
  • 1 teaspoon kosher salt

for the cream cheese icing

  • 1 cup room temperature unsalted butter
  • 8 oz. softened cream cheese
  • 4 cups powdered sugar Dixie Crystals
  • 2 tsp cinnamon powder
  • 1/2 cup pepitas, to be used as a garnish
  • 2 cinnamon sticks, big, for garnish
  • For garnish, 1/3 cup sweetened shredded coconut


  1. Preheat the oven to 350 degrees Fahrenheit. 3 8 1/2-inch cake pans, greased and floured
  2. Combine carrots, pumpkin, coconut, raisins, Dixie Crystals sugar, vegetable oil, eggs, and vanilla extract in a large mixing dish. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a separate basin. Stir the dry ingredients into the wet until they are barely mixed.
  3. Pour the batter into the pans that have been prepared. Allow to cool fully before frosting after baking for 30 minutes.
  4. To create the frosting, beat the butter and cream cheese together for 3 minutes, or until light and fluffy. Whip in the powdered sugar and cinnamon for approximately 2 minutes, or until well combined.
  5. Place the first cake on a cake stand and spread 1 cup of frosting on top. Frost the second and third layers with the same quantity of frosting. Using the remaining frosting, coat the cake’s edges, then sprinkle coconut around the perimeter. Pepitas and cinnamon sticks are sprinkled on top.

pumpkin carrot cake, carrot cake, autumn layer cake Keywords: pumpkin carrot cake, carrot cake, fall layer cake

Dixie Crystals generously sponsored this content. All of my views are entirely my own. 

More simple cake recipes may be found at:

Peach Vanilla Bundt Cake with Soaking Syrup of Peaches

Cinnamon Chocolate Chip Coffee Cake (six pounds)

Chocolate Cake in 30 Minutes for Two

The World’s Finest Carrot Cake

Banana Dulce de Leche Layer Cake

Watch This Video-

A pumpkin carrot cake is a sweetened, spiced cake made with carrots and pumpkin. The main ingredients are flour, sugar, eggs, spices, and oil. The cake can be topped with cinnamon cream cheese frosting or simply served plain. Reference: pumpkin carrot cake without pineapple.

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