Best 5 Pumpkin Carrot Cake Recipes

Indulge in a delightful culinary journey with our tantalizing Pumpkin Carrot Cake and its delectable companions. This moist and flavorful cake boasts a vibrant orange hue, thanks to the generous addition of pumpkin puree and grated carrots, promising a symphony of flavors in every bite. Perfectly balanced spices, such as cinnamon, nutmeg, and ginger, dance harmoniously on your palate, while a luscious cream cheese frosting adds a touch of richness and tang. Alongside this classic, we present an array of equally tempting recipes: a sinfully decadent Chocolate Zucchini Cake, a moist and nutty Banana Walnut Cake, a refreshingly tangy Lemon Blueberry Cake, and a wholesome Carrot Cake with Pineapple. Each recipe is meticulously crafted to showcase the unique flavors of its star ingredients, ensuring an unforgettable baking experience. Whether you're a seasoned baker or just starting your culinary adventures, these recipes promise to delight your taste buds and leave you craving more.

Here are our top 5 tried and tested recipes!

TOO EASY PUMPKIN CARROT CAKE MUFFINS

Too Easy Pumpkin Carrot Cake Muffins image

This is a recipe for yummy muffins that I found in Woman's World magazine. I made them last fall and my TOPS (Take Off Pounds Sensibly) group loved 'em!

Provided by CallMeBubbles

Categories Quick Breads

Time 23m

Yield 24 serving(s)

Number Of Ingredients 3

Ingredients

1 (18 1/4 ounce) box carrot cake mix
15 ounces pumpkin puree (not pie filling)
3 eggs

Steps:

Heat oven to 350 degrees.
Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
Pour into 24 paper lined muffin cups. Bake 18 minutes.
***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
***Can substitute spice cake mix for the carrot cake mix.

CAKE MIX CARROT-PUMPKIN COOKIES

Cake Mix Carrot-Pumpkin Cookies image

Looking for a delicious dessert using Betty Crocker™ Super Moist™ carrot cake mix? Then try these easy pumpkin cookies topped with Betty Crocker® frosting.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 32

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ carrot cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, melted
1 egg
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
36 candy pumpkins

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter and egg; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets.
Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered.

Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 19 g, TransFat 1 g

CITRUS GLAZE FOR PUMPKIN-CARROT CAKE

Citrus Glaze for Pumpkin-Carrot Cake image

Use this recipe to make our Citrus-Glazed Pumpkin-Carrot Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 4

Ingredients

2 cups sifted confectioners' sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
Pinch of coarse salt

Steps:

In a medium bowl, stir together sugar, lemon and orange juices, and salt. Thin with additional juice if necessary (glaze should be consistency of heavy cream).

PUMPKIN CARROT CAKE

Pumpkin Carrot Cake image

Make and share this Pumpkin Carrot Cake recipe from Food.com.

Provided by ChamoritaMomma

Categories Dessert

Time 1h5m

Yield 1 9-inch, 12 serving(s)

Number Of Ingredients 21

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 solid-pack pumpkin
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 (8 ounce) can crushed pineapple, drained
1 cup carrot, grated (about 3 medium)
1 cup flaked coconut
1 1/4 cups chopped nuts, divided
1 (8 ounce) package cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 teaspoons orange juice
1 teaspoon orange zest

Steps:

PREHEAT oven to 350°F Grease two 9-inch-round cake pans. Combine the 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 and on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator until ready to serve.
FOR CREAM CHEESE FROSTING:.
Combine the cream cheese, butter, and powdered sugar, until fluffy. Add the rest of the ingredients and combine well. Frost cake.

PUMPKIN CARROT CAKE

Pumpkin Carrot Cake image

2 things that are a great combo together

Provided by Kim Kelemen

Categories Other Desserts

Time 55m

Number Of Ingredients 16

Ingredients

2 c all purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3/4 c milk
1 1/2 tsp lemon juice
1 1/2 c sugar
1 1/4 c solid pack pumpkin
3 eggs
1/2 c packed brown sugar
1/2 c veg. oil
1 c crushed pineapple, drained(8 oz can)
1 c grated carrots(about 3)
1 c flaked coconut (optional)
1 1/4 c chopped walnuts (optional)
cream cheese frosting

Steps:

1. preheat oven to 350 degrees. Grease 2 9 in. round cake pans
2. Combine flour, baking soda, cinnamon, and salt in a small bowl. Combine milk and lemon juice in a small bowl(it will look curdled)
3. Beat sugar, pumpkin, eggs, brown sugar and veg. oil in mixer till combined. Beat in pineapple, carrots, and milk mixture till combined. Gradually beat in flour mixture. Stir in the coconut and 1 cup walnuts if desired.
4. Pour into cake pans and bake for 30 to 35 minutes.
5. Cream Cheese Frosting: beat 8 oz(1 package) of softened cream cheese, 3 cups powdered sugar, 2 tbsp. melted butter and 1 tsp of vanilla in mixer till creamy and smooth. top your cooled cake.

Tips:

For a smooth and even batter, make sure all ingredients are at room temperature before mixing.
Grate the carrots and pumpkin finely to ensure they blend well with the batter.
Don't overmix the batter, as this can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Allow the cake to cool completely before frosting.
For a creamier frosting, beat the butter and cream cheese together until light and fluffy.
Add the powdered sugar gradually, mixing well after each addition.
For a smooth and shiny frosting, use a piping bag to spread it evenly over the cake.
Garnish the cake with chopped nuts, grated carrots, or pumpkin seeds for a festive touch.

Conclusion:

This pumpkin carrot cake is a delicious and moist cake that is perfect for fall gatherings. With its combination of warm spices, grated carrots, and pumpkin, this cake is sure to be a hit. The cream cheese frosting adds a rich and creamy flavor that complements the cake perfectly. Whether you're serving it for a special occasion or simply as a treat, this pumpkin carrot cake is sure to be a crowd-pleaser.

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