While this is perfect for the fall, we are a family that likes to enjoy pumpkin spice all year round. The original idea for pumpkin carrot cake came from an episode of Master Chef, but I looked up that recipe and it was waaaaay above my skill level. I came up with a version of my own, and it’s really good (if I do say so myself). I’m not a fan of “chunky” carrot cakes with fruit and nuts inside, so created a recipe that’s smooth and super moist.
This is my husband’s FAVORITE cake, which he requests every year for his birthday in April. Since he switched to a mostly gluten free diet due to a gluten sensitivity, I adapted my recipe to create a gluten free version, and it’s just as good. I made cupcake versions for my son’s 1st birthday party, which worked well. Everyone who has tried it has really liked it. If you’re looking for a crowd-pleasing dessert that’s allergy-friendly, give this deliciously moist cake a try. It makes a beautiful three-layer cake, or works great as cupcakes, too! We love it with homemade cream cheese frosting, but you can make it with your favorite dairy free frosting to make it completely dairy free.
Enjoy! Let me know how it turns out for you in the comments below.
Pumpkin Carrot Cake
Ingredients
Cake Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cups vegetable oil (canola or avocado oil for soy free)
- 3 cups finely ground raw carrots
- 1 cup canned pure pumpkin (not pie filling)
- 4 large eggs
- 2 cups 1:1 gluten free flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 3/4 tsp cloves (ground)
- 3/4 tsp ginger (ground)
Cream Cheese Frosting
- 2 8 oz. pkg cream cheese softened
- 1/2 cup butter (one stick = 1/2 cup) softened
- 1 tsp vanilla
- 5 cups powdered sugar
Instructions
- Preheat oven to 325°F.
- Using a food processor, chop carrots until finely ground. Measure out 3 cups of ground carrots and add to mixing bowl (generally about 3 or 4 whole carrots, depending on size).
- Add sugars, oil, eggs, and pumpkin puree into the bowl with the ground carrots and beat with a mixer just until incorporated.
- Add dry ingredients (flour, baking soda, salt, cinnamon, cloves, & ginger) and mix until all ingredients are well blended.
- Distribute batter evenly into three 9-inch cake pans, generously greased.
- Place in preheated oven and bake for 50-60 minutes, check center with toothpick. Cake should be moist, but no raw batter should show on the toothpick.
- Cool layers in pans for 1 hour. You can store the layers upside-down in the pans (this helps the moisture stay in the cakes) for a day or so in the fridge.
Frosting
- Using whisk attachment, whip cream cheese, butter, vanilla, and two cups of the powdered sugar together. Add in another cup of sugar and whip. Slowly add in remaining sugar until you reach desired taste and texture. (Ours generally ends up with about 5 cups total of powdered sugar).
- When you are ready to frost (remember, cakes MUST be completely cool before frosting), remove first layer from pan and place bottom side down onto cake stand. Spread frosting evenly on top of the layer. Place next cake layer topside down on first layer and top with frosting. Place last cake layer topside down and press firmly onto other cake layers. Frost the top and sides with remaining frosting. Refrigerate until cake is served.
For Cupcakes:
- Prepare liners with baking spray. Fill to about 3/4th full and bake 18-20 minutes, or until toothpick comes out clean/without raw batter (if cooked cake sticks to toothpick, they are done)!
This is incredible. I had to half the recipe because there are only two of us, and it was still perfect. Thanks!
Looks amazing!! 😋😍
It’s sooo yummy!! 🙂