Pumpkin Carrot Cake

Level: Intermediate
Prep Time:
Cook Time: 35 min
Cooling Time:
Yields: 12 servings


Try a new twist to carrot cake - add pumpkin!


  • 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
  • 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)


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.

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.

Excellent recipe

by C. Carol , Reading, PA on Apr. 2010

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.

SO Good!

by j. jessica , Salt Lake City, UT on Apr. 2010

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!

Oh My Goodness!!!!

by C. CYNTHIA , Cornville, AZ on Mar. 2010

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.


by L. LAYLA , TULSA, OK on Feb. 2010

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


by E. Elizabeth , Canyon Lake, TX on Feb. 2010

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

Amazing Flavors!!!

by A. Andrea , , on Jan. 2010

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!

Pumpkin Carrot Cake - Wonderful

by C. Carol , Clinton, Utah on Nov. 2009

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.


by N. Norma , Lompoc, CA on Oct. 2009

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

Y U M M Y!!!

by S. Shelley , Jefferson City, MO on Oct. 2009

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

pumpkin carrot cake

by D. Debbie , Kevil, Kentucky on Oct. 2009

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