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Pumpkin Carrot Cake

Pumpkin Carrot Cake
Makes:
12 servings
Prep Time:
0
minutes
Total Time:
35
minutes
based on
218 reviews
Try a new twist to carrot cake - add pumpkin!

In this recipe:


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Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 1/2 teaspoons lemon juice
  • 3 large eggs
  • 1 1/4 cups LIBBY'S® 100% Pure Pumpkin 15 oz.
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 can (8 oz.) crushed pineapple, drained
  • 1 cup (about 3 medium) carrots, grated
  • 1 cup coconut, flaked
  • 1 1/4 cups nuts, chopped, divided
  • Cream Cheese Frosting (recipe follows)

Directions:

PREHEAT oven to 350° F. Grease two 9-inch-round cake pans.

COMBINE flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).

BEAT eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.

FROST between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.

FOR CREAM CHEESE FROSTING:
COMBINE
11 ounces softened cream cheese, 1/3 cup softened butter and 3 1/2 cups sifted powdered sugar in large mixer bowl until fluffy. Add 1 teaspoon vanilla extract, 2 teaspoons orange juice and 1 teaspoon grated orange peel; beat until combined.


Reviews:

Review This Recipe
  •  Star(s)

    Excellent recipe

    Carol Kunsman from Reading, PA

    I made this cake for my co-workers. I excluded the coconut and nuts because I know a lot of people don't like coconut and others may be allergic to nuts. They have raved over it. I want to make it again for family and I am planning on adding the coconut and nuts to that cake.

  •  Star(s)

    SO Good!

    jessica simpson from Salt Lake City, UT

    I love this carrot cake! the subtle pumpkin flavor was so good, and the cake turned out a lot more moist than others i've tried. Even my boyfriend who hates carrot cake was telling everyone how great it was!

  •  Star(s)

    Oh My Goodness!!!!

    CYNTHIA CUNNINGHAM from Cornville, AZ

    This is by far the best carrot cake. It is best made ahead of time. Let it refridgerate at least one day before you eat it. Everyone wants the recipe.

  •  Star(s)

    Fantastic

    LAYLA BRYAN from TULSA, OK

    I made this cake for my office and everyone raved about it.

  •  Star(s)

    Great!

    Elizabeth Stearns from Canyon Lake, TX

    This was delicious!! I changed a few thing and everyone loved it!

  •  Star(s)

    Amazing Flavors!!!

    Andrea Lerma from ,

    I made this cake for Thanksgiving Dinner this year. After a tremendous meal, the dessert cart went virtually untouched. However, the next morning, a significant chunk was missing from the cake! The textures and different flavors are amazing!

  •  Star(s)

    Pumpkin Carrot Cake - Wonderful

    Carol Elting from Clinton, Utah

    I had been searching for a good carrot cake recipe when I saw this one. My search is over, this is the best ever! It's well worth the work. Every member of my family loved it. In the frosting I only used one 8 oz package of cream cheese and there was plenty of frosting.

  •  Star(s)

    ABSOLUTELY DELICIOUS

    Norma De La Mora-Rodriguez from Lompoc, CA

    I enjoyed baking and eating the cake. My family also greatly enjoyed it and they said it was very tasty.

  •  Star(s)

    Y U M M Y!!!

    Shelley K. from Jefferson City, MO

    This cake is one of my favorites!! I get so many compliments every time I make it.

  •  Star(s)

    pumpkin carrot cake

    Debbie Carper from Kevil, Kentucky

    I use the girls I work with as guinea pigs for every new recipe I try. They were so happy to be one of the first to try this recipe. This is a great cake, it's moist, and very flavorful. The only thing I would have done differently is the frosting. It was a little thin. The next time I make it... and I will, I think I will put a nice thick cream cheese frosting on it. Yummmm with a capitol Y

  •  Star(s)

    Pumpkin Carrot Cake

    Jennie Myers from East Hartford, CT

    My six year old loved this cake. Which is good because I got carrots, pineapple, pumpkin and coconut into her along with the sugar. However, the grown-ups, all felt this was a bit on the sweet side. The Pineapple is definately overkill. Not enough spice. I also didn't care for the consistancy of the frosting. Too, thin. lemon would have been a better compliment to this already exceedingly sweet cake. I cut down the fat and calorie with organic reduced fat coconut and 1/3 fat cream cheese. Has anyone read the calories on this one??? 730 per slice!!!!!!!!

  •  Star(s)

    Best I've ever had

    lisa richardson from Jacksonville, FL

    I love to bake and have made many cakes in the past. I made this cake today and I have to say this is one of the best cakes I've ever had. I'll be making this for Thanksgiving for sure.

  •  Star(s)

    Love carrot cake!!!

    Lin Schwass from ANCHORAGE, AK

    I wanted something different and tried this...it was sooooooo good!!!

  •  Star(s)

    This Cake was SOOOOOOO Goood

    Maria Serna from HENDERSON, NV

    I made this cake for Thanksgiving and everyone loved it so much. This would be wonderful dessert to take to any party any time of the year if you love carrot cake.

  •  Star(s)

    Delicioso!!!!!!!!!!

    Maira Vazquez from San Juan, PR

    I made this cake for mother's day 05/10/09, and people were askiing for seconds it was so moist and flavorful I will make this cake again and again.

  •  Star(s)

    FINALLY!!!!!

    Frances Gallagher from ROCHESTER, NY

    I have been looking for a good carrot cake recipe for years. The is by far the best recipe I have tried. Everyone just loves this cake. Wherever I take it, I get requests for the recipe. This has become a new family favorite. I have finally found the carrot cake recipe I have been looking for!

  •  Star(s)

    this awesome recipe

    arlette landry from north bay, ON

    I made this cake 4 times so far, twice for the farmer's market and twice for a birthday cake this is an awesome awesome recipe....!!!!!!!

  •  Star(s)

    Pumpkin Carrot Cake

    Iva Bartell from Oregon, IL

    This is a keeper, will be making it again reall soon. My family loved it,so very moist, and what flavor.

  •  Star(s)

    No Sugar Added Version

    Colette Garmer from BRACKENRIDGE, PA

    Loved this! I used Splenda for the sugar and Brown Sugar Splenda for the brown sugar. Then I substituted applesauce for the oil. I didn't have pineapple, carrots or coconut and it still was a huge success for my diabetic card club. I didn't make the icing either. No one cared it was so moist and yummy.

  •  Star(s)

    rave reviews

    cecelia woosley from Alamogordo, NM

    My family just Loved this. My sisters all wanted this recipe so I forward this website to them. Thanks for your fabulous recipes.

  •  Star(s)

    fantastic

    CJ DYVIG from Lynnwood, WA

    I think this is the best cake I have ever made. It is super moist. My family loved it!

  •  Star(s)

    MY HUBBY LOVED IT!!!!

    renee mowe from napa, CA

    For the girl in the family who can't cook, everyone was impressed by this cake that I made! So moist and just delicious! Frosting was so good, but I will double the recipe next time, as my hubby loves lots of frosting. Super easy and will make it again soon!

  •  Star(s)

    best carrot cake ever

    robin gray from orrtanna, PA

    this is a pass down recipe for holiday tradition`s

  •  Star(s)

    pumpkin carrot cake to die 4

    Katy Knox from SOQUEL, CA

    I made this at Thanksgiving to pacify the "non-pumpkin" pie eaters and told them it was carrot cake, with a minor omission by me. I received four requests by family members for the recipe and shocked them all with the "pumpkin" ingredient. The recipe is straight forward, has a balanced blend of flavors, and freezes well. It's now a requested tradition at family events.

  •  Star(s)

    Delicious

    Vivian Irizarry from Brooklyn, NY

    This recipe is a winner. Won over non carrot/pumpkin eaters. Made for thanksgiving last year and could not get enough rave reviews. Yummy!!!

  •  Star(s)

    Pumpkin Carrot Cake

    Jodie Rutherford from Hendersonville, NC

    This is by far the best carrot cake I have ever made. Everyone just absolutely loved it. I now have requests to make it for church gatherings, friends birthdays and of course, at Thanksgiving. It is delicious.

  •  Star(s)

    Great

    c drabik from chapin, SC

    all of the church ladies loved it!

  •  Star(s)

    New family favorite

    Tina Noland from Ben Lomond, CA

    I also made this cake in 8-inch cake pans, baking it an additional 20 min's. The result was two beautiful, thick layers, so instead of frosting it like a regular layer cake, I was able to carefully slice each layer into two. I then made more frosting, and was able to give one cake to my neighbor and keep one for my family. Everyone loved this cake and will join our family's list of "welcome to fall" recipes. We just loved the pumpkin in it.

  •  Star(s)

    Pumpkin Carrot Cake

    Ria Snow Weitzman from SIMI VALLEY, CA

    When I made this, I was surprised at the reaction I received. Everybody thought it was better than they expected and liked it better than regular carrot cake. I make this many times during the year. Delicious!!!!!!

  •  Star(s)

    Pumpkin Carrot Cake

    NANCY RODRIGUEZ MEDINA from BIGGS, CA

    It is a very good cake. MY mother enjoyed it.

  •  Star(s)

    Pumpkin Carrot Cake

    G. Buckle from Holland Landing, ON

    Easy to make, this is the best pumpkin carrot cake I have ever tasted, very moist and a good flavour. I used a 9 x 13" pan. It also freezes well.

  •  Star(s)

    Pumpkin Carrot Cake

    Dianne Hoffman from LOS OSOS, CA

    I baked this for my husband's birthday, he will only eat carrot cake from our local bakery. This cake was very moist and delicious. I used 8 inch cake pans and had to bake for an additional 20 minutes. I also used store bought cream cheese frosting, and stirred raisins and coconut to it.

  •  Star(s)

    Pumpkin Carrot Cake

    Maureen Wilson from MARIETTA, GA

    I made this cake over the week-end and it is very moist and delicious. It is good with the frosting and without. I would definitely make it again.

  •  Star(s)

    best ever

    Brenda downing from MILFORD, OH

    The cake was delicious. I gave a piece to my friend she wanted the recipe for herself I gave her the site info two thumbs up.

  •  Star(s)

    Pumpkin Carrot Cake

    Brenda Sparks from AIEA, HI

    This is by far the best Carrot Cake that I have made or purchased. I love all the ingredients that goes in it! You can't taste the pumpkin for those of you don't like pumpkin. It is so moist. I didn't put the orange in the icing. I used the pineapple juice that I drained from the can. This is now the only carrot cake that I will make!

  •  Star(s)

    a new family favorite

    Alyssa Hame from RIO LINDA, CA

    This cake was not only moist and flavorful it was easy to make as well. I have three boys and even the pickest child tried it and gave it two thumbs up. We are all fans of anything pumpkin and this is now one of our new go to cakes!

  •  Star(s)

    pumpkin carrot cake

    joyceann dreibelbis from WOOSTER, OH

    everyone loved this easy and moist cake! I used 3/4 c. white sugar and 3/4 c. brown sugar. also used a 9x13 glass dish and lowered oven temp to 330 degrees. Will make again....and again!

  •  Star(s)

    Nice Carrot Cake Variation

    Kathleen Klespis-Wick from BELOIT, WI

    My family, including our 5 year-old son, really enjoyed this cake. It is very moist and chockfull of healthy things. I made it in a 9x13 pan and frosted it with an approximately 2/3 batch of the frosting using 8 oz. of lowfat cream cheese and a little extra powdered sugar. The orange flavor is a nice touch.

  •  Star(s)

    pumpkin carrot cake

    jim Browning from POTTSVILLE, AR

    this was loved by the whole family. very moist and not to rich like some carrot cakes

  •  Star(s)

    Wow! This recipe so yummy and moist.

    Brenda Turner from NEWARK, NJ

    So far every recipe I tried on this website hasn't let me down.This cake recipe is amazing.I made the recipe into cupcakes with cream cheese frosting. Let's put it like this everyone says it was great. To the point they called me a cupcake superstar.I give some to my neighbor she say and I quote "This is the best cupcake I had in my life". Thanks You Nestle for making a superstar with your recipes.

  •  Star(s)

    Pumpkin Carrot Cake

    Debbie Hildreth from LANSING, MI

    This cake is wonderful! I made it to take to my neighbors for a Christmas gathering. Everybody raved about it. I omitted the oil and used a snack size container of cinnamon applesauce and you couldn't tell. The textures and tastes were amazing. I love all of the different textures when you eat it, the coconut, nuts, carrots YUMMY!!!!

  •  Star(s)

    Thanksgiving favorite

    Dorothy Doyle from NORTH PLAINFIELD, NJ

    Made this for Thanksgiving dessert, everyone enjoyed it including the kids. Great way to get them to eat some vegies.

  •  Star(s)

    An excellant cake!

    Darlene Darlene from ALEXANDRIA, NH

    I'm not a fan of nuts, so I just sprinkled them on the top of 1/2 the cake and served this for Christmas. It was wonderful, the inlaws were impressed. I'm not a lover of cream cheese, but this frosting was wonderful. What great flavor & texture this cake had. I highly recommend it.

  •  Star(s)

    Yummy!

    Steph ONeal from AVON, NC

    I make this cake for almost every party, and everyone tells me it's the best carrot cake they ever had! I get requests for it all the time. I have also made it as cupcakes, which works wonderfully.

  •  Star(s)

    Very Moist

    April Jones from ARLINGTON, TX

    It's the fist time I made any carrot cake and I am happy how it came out. I alter the recipe a bit. I use half of wheat flour, 3 teasppon of cinnamon, and only 1 cup total of light brown sugar. I think because of using wheat flour and brown sugar, the cake seems darker in color but my family loves hot it taste. I will surly make it again. I think next time I will try to use only 1/4 of veg. oil and use 1/4 of apple source because the cake seems a bit grease. Overall, it's a great cake!

  •  Star(s)

    Pumpkin Carrot Cake

    Ralene Ulliman from Golden Valley, AZ

    This cake has a "million" reviews and I'll bet all are good ones. My first baking of the cake was actually cupcakes which I sold at a bake sale! The bake sale sold out and everyone is asking for the recipe. The cupcakes were wonderfully moist and were full of healthy products!!!! Thanks!!!!

  •  Star(s)

    Pumpkin Carrot Cake

    SHIRLEY DIMARIA from ST THOMAS, ON

    This cake it soooooo good ... i will make it again many times. Thanks for a great recipe

  •  Star(s)

    Extra good--Yummy!!!

    Elena Kaneta from VIRGINIA BEACH, VA

    Cake is easy to make. Moist. Baked it in 9x13 like one of the other reviewers--came out great! Big hit at the company Christmas party.

  •  Star(s)

    Moist, easy and very tasty!!

    Timothy Montgomery from NEW YORK, NY

    This is one of the most moist carrot cakes I've ever had. The taste is excellent and it's easy to make. What more can you ask for??

  •  Star(s)

    FABULOUS

    Joy Garcia-Roughton from WARRENTON, OR

    I made this for my family for thanksgiving. It was a HUGE hit. It was easy to make. The frosting was amazing. I highly recommend everyone who loves baking try this recipe.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 730
  • Calories from Fat: 320
  • Total Fat: 36g (55% of DV)
  • Saturated Fat: 13g (67% of DV)
  • Cholesterol: 95mg (32% of DV)
  • Sodium: 470mg (20% of DV)
  • Carbohydrates: 98g (33% of DV)
  • Dietary Fiber: 4g (14% of DV)
  • Sugars: 76g
  • Protein: 9g
  • Vitamin A: 140% of DV
  • Vitamin C: 8% of DV
  • Calcium: 8% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pumpkin Carrot Cake

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 1/2 teaspoons lemon juice
  • 3 large eggs
  • 1 1/4 cups LIBBY'S® 100% Pure Pumpkin 15 oz.
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 can (8 oz.) crushed pineapple, drained
  • 1 cup (about 3 medium) carrots, grated
  • 1 cup coconut, flaked
  • 1 1/4 cups nuts, chopped, divided
  • Cream Cheese Frosting (recipe follows)

 

Directions

PREHEAT oven to 350° F. Grease two 9-inch-round cake pans.

COMBINE flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).

BEAT eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.

FROST between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.

FOR CREAM CHEESE FROSTING:
COMBINE
11 ounces softened cream cheese, 1/3 cup softened butter and 3 1/2 cups sifted powdered sugar in large mixer bowl until fluffy. Add 1 teaspoon vanilla extract, 2 teaspoons orange juice and 1 teaspoon grated orange peel; beat until combined.

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