Spiced Pumpkin Carrot Cake

Welcome to the enchanting world of autumn baking with our magnificent Pumpkin Carrot Cake! This isn’t just any cake; it’s a celebration of seasonal flavors, a harmonious blend where the earthy sweetness of pumpkin meets the vibrant freshness of grated carrots. Crafted into a beautifully layered masterpiece, each slice promises a moist, spice-infused crumb, generously enrobed in a luscious honey cream cheese frosting. Adorned with charming little pumpkins and carrots, this cake is not only a delight for the palate but also a feast for the eyes, making it the quintessential centerpiece for your fall gatherings.

Imagine the aroma of warm cinnamon, nutmeg, and ginger wafting through your kitchen as you bake this exquisite creation. It’s a sensory experience that instantly transports you to cozy autumn evenings and festive celebrations. This recipe simplifies the art of baking a show-stopping dessert, ensuring a truly delicious and surprisingly easy process from start to finish. Get ready to impress your family and friends with a cake that captures the very essence of the season.

This delightful post is proudly sponsored by Local Hive™ Honey. All thoughts and opinions expressed herein are my own, reflecting my genuine love for their products. Your support for the brands that help make Stephanie’s Sweet Treats possible is deeply appreciated!

This Pumpkin Carrot Cake embodies the perfect marriage of two beloved classics, delivering a flavor profile so captivating you’ll find yourself reaching for another slice before the first is even finished. It’s a decadent treat that brilliantly captures the essence of both a traditional carrot cake and a classic pumpkin cake, creating a unique dessert that is greater than the sum of its parts. This makes it an ideal choice for any autumn celebration, from Thanksgiving feasts to cozy family dinners.

A secret to this cake’s irresistible charm lies in the inclusion of Local Hive™ Honey Rocky Mountain Honey, incorporated into both the cake batter and the rich, creamy frosting. This adds a subtle, natural sweetness and a depth of flavor that complements the spices beautifully, elevating the cake to an unparalleled level of deliciousness.

If you’re eager to explore more delightful baking adventures, be sure to try our Pumpkin Bread With Cream Cheese Frosting, a comforting classic perfect for breakfast or dessert. For those who adore miniature delights, our Mini Carrot Cake offers all the flavor in a perfectly portioned treat. And for an elegant twist, the Apple Toffee Layered Cake is a must-bake for any special occasion. Craving more pumpkin goodness? Dive into Pumpkin Cream Cheese Muffins, indulge in the decadent Pumpkin Caramel Cheesecake Bars, or enjoy the charming Pumpkin Cupcakes for individual servings of autumn joy.

Why This Pumpkin Carrot Cake Stands Out

Beyond its delicious taste, this Pumpkin Carrot Cake offers several compelling reasons to make it your next baking project. It’s a recipe designed for success, packed with flavor, and surprisingly approachable for home bakers.

• The Perfect Blend of Fall Flavors: Carrot and Pumpkin

  This layered cake is a masterclass in autumnal indulgence, combining the best aspects of both carrot cake and pumpkin cake. Each bite delivers a symphony of spices—cinnamon, nutmeg, ginger, and pumpkin pie spice—that perfectly complement the natural sweetness of pumpkin puree and the tender texture of freshly grated carrots. It’s a moist, flavorful creation that truly embodies the cozy spirit of pumpkin season, making it an ideal dessert for any fall gathering or simply to enjoy at home.

• Irresistible Honey Cream Cheese Frosting

  No pumpkin or carrot cake is truly complete without a generous slathering of tangy, sweet cream cheese frosting, and this recipe delivers a truly exceptional version. Infused with the delicate, natural sweetness of Local Hive™ Honey, this frosting achieves a perfect balance of richness and tang. Its smooth, creamy texture pairs impeccably with the spice-laden cake layers, creating a harmonious flavor profile that is utterly addictive.

• Charming Decorative Touches

  What truly sets this cake apart visually are the adorable, handcrafted decorations. Little piped pumpkins and carrots adorning the top transform this dessert into a super cute and festive centerpiece. These whimsical details add a playful touch, making the cake not only incredibly delicious but also visually appealing and perfect for fall celebrations or as a charming gift.

Key Ingredients for an Unforgettable Cake

The success of any baking endeavor hinges on the quality and proper preparation of its ingredients. Here’s a detailed look at the key components for this Pumpkin Carrot Cake and essential notes to ensure your cake turns out perfectly moist, flavorful, and beautifully frosted.

• Oil: For the ultimate moistness in your cake layers, opt for a neutral-flavored oil such as canola oil or vegetable oil. These oils contribute to a tender crumb without imparting any unwanted flavors, allowing the pumpkin and spices to shine.
• Brown Sugar: We recommend using light brown sugar. Its moist texture and subtle molasses flavor add depth and richness to the cake, contributing to its wonderful chewiness and overall sweetness. Packed brown sugar is ideal for accurate measurement.
• Grated Carrots: Freshly grated carrots are paramount. Use two medium-large carrots, peeled and grated using the smallest holes on your grater. This fine grating ensures the carrots melt seamlessly into the cake batter, distributing their natural sweetness and moisture evenly without creating chunky textures.
• Pumpkin Puree: For the best results, always use 100% pure pumpkin puree, not pumpkin pie filling. Brands like Libby’s are excellent choices. It’s also crucial to blot the pumpkin puree with paper towels to remove excess moisture; this step prevents a soggy cake and ensures the perfect consistency.
• Sour Cream: Full-fat sour cream is highly recommended for its richness and ability to add incredible moisture and a slight tang to the cake. If sour cream isn’t available, full-fat Greek yogurt can be a fantastic substitute. Remember to pull it out of the fridge at least 2 hours before baking to allow it to come to room temperature, which aids in smoother mixing and emulsification.
• Eggs: Large eggs are specified for this recipe. Just like the sour cream, it’s vital to bring them to room temperature for about 2 hours before you start baking. Room temperature eggs emulsify better with other ingredients, leading to a more uniform batter and a finer cake crumb.
• Local Hive™ Honey Rocky Mountain Honey: This exceptional honey from Local Hive™ is a cornerstone of this recipe. It’s a medium-bodied honey known for its classic, robust honey taste, which adds a unique, natural sweetness and a wonderful aroma to both the cake batter and the frosting, complementing the autumnal spices beautifully.
• Cream Cheese: For the richest, most decadent frosting, always use full-fat cream cheese. It must be softened to room temperature for at least 2 hours prior to use. This ensures a smooth, lump-free frosting that beats up light and fluffy.
• Unsalted Butter: Ensure your unsalted butter is properly softened to room temperature before you begin. This takes approximately 2 hours. Softened butter creams easily with cream cheese and powdered sugar, resulting in a smooth, airy, and well-emulsified frosting.
• Powdered Sugar: Sifting your powdered sugar is a non-negotiable step for a truly smooth and velvety cream cheese frosting. This removes any lumps, preventing a gritty texture and ensuring a professional finish.

Step-by-Step Guide to Baking Your Pumpkin Carrot Cake

Creating this delicious layered cake involves two main stages: baking the moist cake layers and whipping up the silky honey cream cheese frosting. While the cake batter can be easily mixed by hand, an electric mixer (either a stand mixer with a paddle attachment or a reliable hand mixer) will be your best friend for achieving that perfectly light and fluffy frosting.

Crafting the Moist Cake Layers

Follow these steps carefully to ensure your cake layers are incredibly tender, flavorful, and rise beautifully.

1. Prepare Your Dry Ingredients: In a medium-sized bowl, meticulously whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, pumpkin spice, and ground ginger. Sifting these ingredients together can further ensure even distribution and a lighter cake.
2. Combine Wet Ingredients: In a separate, large bowl, combine the oil, light brown sugar, white granulated sugar, pure vanilla extract, room temperature eggs, full-fat sour cream, blotted pumpkin puree, and finely grated carrots. Whisk these ingredients thoroughly until they are well-combined and the mixture appears smooth and consistent.
3. Gently Blend Wet and Dry: Pour the dry ingredient mixture into the wet ingredients. Using a rubber spatula, gently fold the ingredients together until they are just combined. It’s crucial not to overmix the batter; overmixing can develop the gluten in the flour too much, leading to a tough, dense cake. Stop mixing as soon as no dry streaks of flour are visible.

4. Bake to Perfection: Divide the prepared batter evenly among three 8-inch cake pans. Bake in a preheated oven for approximately 22-25 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean, indicating it’s fully baked. Once baked, allow the cake layers to cool completely on a wire rack before you attempt to frost them. Rushing this step can lead to melted frosting and a messy cake.

Whipping Up the Silky Honey Cream Cheese Frosting

This frosting is a dream – tangy, sweet, and incredibly fluffy. Follow these steps for perfect results.

1. Cream Butter and Cream Cheese: In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and room temperature cream cheese together on high speed. Continue beating for about 3 minutes until the mixture is light, airy, and uniformly smooth.
2. Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar in two additions. Mix until just combined after each addition. Once all the sugar is incorporated, stop the mixer and scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are well mixed.
3. Incorporate Flavorings: Add the pure vanilla extract, salt, and Local Hive™ Honey. Increase the mixer speed to high and beat the frosting for another 2-3 minutes. This final beating incorporates air, making the frosting wonderfully fluffy and creamy.
4. Optional: Tinting for Decoration: For the decorative elements, separate small amounts of the finished frosting into four different bowls. Tint two bowls with orange food gel dye (one can have a tiny touch of brown for a more muted, natural pumpkin color), one bowl green for the leaves, and one bowl brown for the pumpkin stumps. You won’t need much frosting for these details.

Assembling and Decorating Your Stunning Cake

Transform your beautifully baked layers into a show-stopping masterpiece with these detailed assembly and decorating tips. A little patience and the right tools will go a long way in achieving a professional-looking finish.

• Essential Tools for Cake Decoration: To make the assembly and decoration process smoother and more enjoyable, consider having these helpful items on hand: a turntable for easy rotation, icing offset spatulas for spreading, a straight icing spatula for smoothing, a cake scraper for sharp edges, a cake leveler (or a long serrated bread knife) for even layers, and a cake carrier for convenient storage and transport.
• Leveling the Cake Layers: Once your cake layers are completely cool, they might have slightly domed tops. Use a serrated knife or a cake leveler to carefully slice off these domes, creating perfectly flat and even layers. This step is crucial for a stable and beautiful stacked cake.
• Layering and Crumb Coat: Place your first leveled cake layer on your serving plate or cake stand. Spread approximately ¾ cup of the honey cream cheese frosting evenly over this layer. Gently place the second cake layer on top and repeat with another ¾ cup of frosting. For the final layer, place it with the bottom facing up, as this usually provides the flattest top surface. Now, apply a very thin, light layer of frosting all over the entire cake – this is your “crumb coat.” Its purpose is to trap any loose crumbs and create a smooth base. Freeze the cake for about 15 minutes to allow this crumb coat to set firmly, preventing crumbs from getting into your final frosting layer.
• Final Frosting and Chilling: Retrieve your cake and apply the remaining frosting, smoothing it evenly over the top and sides. Use your spatulas and cake scraper for a polished finish. Once frosted, place the cake back into the freezer for another 10 minutes. This allows the final layer of frosting to firm up, making it easier to handle and pipe decorations without smudging.
• Piping Decorations: With your colored frostings and chosen piping tips (three small round tips and one small star tip work wonderfully), it’s time to add your charming details. For the pumpkins, pipe three small, round lines of orange frosting, stacking them slightly to create a plump pumpkin shape. For the carrots, pipe one line that is thick at the top and gradually tapers down. Finish your pumpkins with a tiny brown line on top for the stem, and your carrots with two small green lines for the leaves. Feel free to get creative and arrange these delightful decorations around the base or top of your cake.

Frequently Asked Questions (FAQ)

Here are some common questions about making this Pumpkin Carrot Cake, with helpful answers to guide your baking process.

Can this recipe be adapted for cupcakes?

Absolutely! This versatile recipe can easily be transformed into delicious cupcakes. Simply halve the entire recipe to yield approximately 12 standard-sized cupcakes. The baking time will also need to be adjusted, typically ranging from 18-22 minutes, or until a toothpick inserted into the center comes out clean.

What other cake pan sizes can I use?

While this recipe is designed for three 8-inch cake pans, you have several alternative options. You can use two 9-inch cake pans, four 6-inch cake pans, or even a single 9×13-inch rectangular cake pan. If using a 9×13-inch pan, remember to halve the frosting recipe, as you’ll only be frosting a single layer. For three 6-inch cake pans, an 8×8-inch square pan, or a 9×9-inch square pan, you would also need to halve the entire recipe.

Can the cake layers be prepared in advance?

Yes, you can certainly bake the cake layers ahead of time! Once the cake layers have completely cooled, wrap each one tightly in multiple layers of plastic wrap to prevent freezer burn. They can then be frozen for up to 30 days. When you’re ready to decorate, simply pull the frozen layers out about 1 hour before you plan to frost, allowing them to thaw partially at room temperature. This makes for convenient meal prepping and simplifies your baking schedule.

Storing and Freezing for Lasting Freshness

To ensure your delightful Pumpkin Carrot Cake remains as fresh and delicious as the day it was baked, proper storage is key. Here’s how to keep it at its best.

Storing Your Cake

Once assembled and frosted, store the pumpkin carrot cake in an airtight container, such as a specialized cake carrier. This will protect it from drying out and absorbing odors from your refrigerator. Keep it refrigerated for up to 5 days, ensuring each slice tastes as fresh and moist as the first.

Freezing Slices for Later Enjoyment

If you wish to extend the life of your cake or simply enjoy individual portions later, you can easily freeze it. Cut the cake into individual slices and place each slice in an airtight container, or wrap them tightly in plastic wrap followed by aluminum foil. These frozen slices can be stored in the freezer for up to 30 days. When a craving strikes, simply thaw a slice at room temperature for 1-2 hours before indulging.

Other Delectable Recipes to Explore

We hope you adore this Pumpkin Carrot Cake recipe as much as we do! Your feedback helps us grow and create more delicious content for you. If you loved baking and tasting this recipe, please consider leaving a STAR REVIEW below. We’d also love to see your beautiful creations! Tag us on Instagram @stephaniesweettreats. For even more baking inspiration and sweet ideas, make sure to follow us on Pinterest.

Pumpkin Carrot Cake

By Stephanie Rutherford

This exquisite pumpkin carrot cake features three incredibly soft, spice-infused layers, generously packed with both grated carrots and pumpkin puree. It’s elegantly filled with a luxurious honey cream cheese frosting and charmingly decorated with festive little pumpkins and carrots, making it the ultimate treat for any occasion.

Prep Time: 40 mins

Cook Time: 24 mins

Decorating Time: 1 hr

Total Time: 2 hrs 4 mins

Servings: 16 slices

Ingredients

Pumpkin Carrot Cake Layers

• 3 1/2 cups All-purpose flour
• 2 tsp Baking soda
• 1 tsp Baking powder
• 1 tsp Salt
• 2 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 1 tsp Ground ginger
• 1/2 tsp Pumpkin pie spice
• 1 cup Oil (canola or vegetable oil recommended)
• 1 cup Brown sugar (light or dark, packed)
• 3/4 cup White granulated sugar
• 2 TBSP Local Hive™ Honey Rocky Mountain Honey
• 1 cup Sour cream (room temperature)
• 1 tsp Pure vanilla extract
• 1 cup Grated carrots (freshly grated using the smallest hole, compacted)
• 1 cup Pumpkin puree (blotted to soak up extra moisture)
• 4 Large eggs (room temperature)

Honey Cream Cheese Frosting

• 8 oz Cream cheese (room temperature)
• 1 1/2 cups Unsalted butter (room temperature)
• 6 cups Powdered sugar (sifted)
• 1 tsp Pure vanilla extract
• 1 TBSP Local Hive™ Honey Rocky Mountain Honey
• 1 tsp Salt

Instructions

Pumpkin Carrot Cake Preparation

1. Preheat your oven to 350°F (175°C). Prepare three 8-inch cake pans by spraying them thoroughly with nonstick baking spray. Line the bottoms of the pans with 8-inch parchment paper circles and spray again.
2. To prepare the pumpkin puree, line a small bowl with two paper towels. Pour the pumpkin puree into the bowl and wrap the towels around it, gently pressing to absorb excess moisture. For the carrots, use the smallest holes on a grater to finely grate them; you should aim for 1 cup when compacted.
3. In a large bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and pumpkin pie spice. Sifting is crucial for a light and airy cake texture.
4. In a separate bowl, mix the oil, brown sugar, sugar, sour cream, vanilla, honey, grated carrots, pumpkin puree, and eggs. Use a whisk to mix it together until well combined.
5. Add in the sifted dry ingredients to the wet mixture. Use a rubber spatula to gently fold the ingredients together until just combined. Be careful not to overmix the batter. Pour the batter evenly between the three prepared cake pans.
6. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes sit in their hot pans for 10 minutes. Then, carefully transfer them to a wire cooling rack. Allow the cakes to cool completely before proceeding with decorating.

Honey Cream Cheese Frosting Preparation

1. Sift the powdered sugar into a large bowl and set aside. In a separate large mixing bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), beat the softened cream cheese and unsalted butter together on high speed for about 3 minutes until light and fluffy.
2. Gradually add half of the sifted powdered sugar to the cream cheese and butter mixture, mixing on low speed until just combined. Scrape down the sides of the bowl with a rubber spatula, then add the remaining powdered sugar and mix again until smooth.
3. Add the pure vanilla extract, salt, and Local Hive™ Honey. Increase the mixer speed to high and beat for another 2-3 minutes until the frosting is super creamy, light, and fluffy.
4. (Optional) For decorative elements, separate small amounts of frosting into four different bowls. Tint two bowls orange (one slightly muted with a touch of brown for realistic pumpkins), one green for leaves, and one brown for pumpkin stumps. You will only need a small quantity for these details.

Cake Assembly and Decoration

1. Once the cake layers are completely cooled, use a cake leveler or a sharp serrated knife to carefully trim off any domed tops, ensuring flat, even layers.
2. Place the first cake layer on your serving plate or cake stand. Spread approximately ¾ cup of the honey cream cheese frosting evenly over this layer. Repeat the process with the second cake layer. Position the final cake layer upside down on top of the second layer.
3. Apply a thin, light layer of frosting all over the cake – this is your “crumb coat” which traps any loose crumbs. Freeze the cake for 15 minutes to set this crumb coat and prevent crumbs from mixing into your final frosting layer. Place the rest of the frosting in the fridge to firm up slightly if needed.
4. Retrieve your cake and apply the remaining frosting, smoothing it evenly over the top and sides. Place the frosted cake back into the freezer for 10 minutes to allow the frosting to set before adding decorations.
5. To decorate, prepare piping bags with your colored frostings and small round or star tips. Pipe small, round lines for pumpkins and thicker lines that taper downwards for carrots around the cake. Finish the pumpkins with a small brown line for the stem, and the carrots with two small green lines for the leaves.

Notes

• Flour Measurement: For optimal results, ensure flour is spooned into your measuring cup and leveled off with a straight edge, or use a kitchen scale for precise measurement. Compacted flour can lead to dry cake layers.
• High Altitude Baking: If you are baking at a high altitude, consider adding an extra 3 tablespoons of all-purpose flour to the recipe to help with cake structure.
• Room Temperature Ingredients: For optimal mixing and emulsification, ensure all dairy ingredients (eggs, sour cream, cream cheese, butter) are at room temperature for at least 2 hours before you begin baking.

Nutrition Information

Approximate values per slice (based on 16 servings):

• Calories: 550 kcal
• Carbohydrates: 94g
• Protein: 4g
• Fat: 39g
• Saturated Fat: 16g
• Polyunsaturated Fat: 5g
• Monounsaturated Fat: 15g
• Trans Fat: 1g
• Cholesterol: 69mg
• Sodium: 511mg
• Potassium: 125mg
• Fiber: 1g
• Sugar: 24g
• Vitamin A: 3196 IU
• Vitamin C: 1mg
• Calcium: 71mg
• Iron: 2mg