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slice of two layer carrot cake on white plate with peeled carrots in background.
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5 from 1 vote

Pumpkin Carrot Cake

This Pumpkin Carrot Cake is rich, moist, spiced, and perfectly sweet. It’s a two teier cake with a homemade cream cheese frosting sandwiched between the layers for a delicious fall dessert.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert, Snack, treats
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 9
Calories: 732kcal
Author: Courtney Paige

Equipment

  • Food Processor or cheese grater
  • Mixing Bowl
  • Vegetable peeler
  • Measuring cups and spoons
  • handheld electric mixer
  • 2 8x8 baking pans
  • parchment paper

Ingredients

Cake

  • 2 cups light brown sugar
  • ½ cup cultured oil
  • 1 can pumpkin puree
  • 4 eggs
  • 1 tsp vanilla extract
  • 3 cups oat flour
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ⅓ cup dried craisins
  • ⅓ cup honey roasted pecans finely diced
  • 3 cups carrots grated
  • 1 tsp lemon zest optional

Frosting

  • 4 oz cream cheese
  • 2 cups powdered sugar
  • 3 tbsp unsweetened almond milk
  • ¼ cup shaved coconut
  • ¼ tsp lemon extract

Topping

  • 2 tbsp dried cranberries
  • ¼ cup shaved coconut

Instructions

  • Preheat the oven to 350°F.
  • Use a vegetable peeler to remove the skin from the carrots and then add to a food processor. Pulse until all of the carrots are shredded into small pieces (You can also shred on a cheese grater if you don’t have a food processor).
  • Add brown sugar and oil to a mixing bowl. Beat on high until all of the sugar is absorbed by the oil. Add the canned pumpkin and vanilla extract and beat again.
    oil and brown sugar in white mixing bowl.
  • Then add in eggs one at a time, beating after each. Beat for 4-5 minutes until everything is very well combined.
  • Pour oat flour, ground cinnamon, salt, baking powder + soda into the mixing bowl. Beat for at least another 2 minutes so everything is well combined.
    raw carrot cake with pumpkin batter topped with dry ingredients in white mixing bowl.
  • Fold in dried craisins, diced pecan pieces, lemon zest, and shredded carrot.
  • Line two 8x8 pans with parchment paper and grease with cooking spray. Divide the batter evenly among the two pans.
  • Bake for 35-40 minutes or until the center is completely set. Note: Depending on the size pan used / how much is in each pan, cooking times will vary. Use the toothpick method to test for doneness.
  • Allow the cakes to cool completely before adding the frosting. To make the frosting, combine everything except the coconut flakes in a bowl and beat with a hand mixer. Mix until all of the powdered sugar is dissolved. Fold in the shredded coconut.
  • Place ⅓ of the frosting on one of the cakes, then place the other cake on top of the frosted one. Add the additional frosting to the top of the cake and decorate as you wish.
  • I like to add toasted coconut - just pop some coconut in an oven safe pan in the broiler and wait 2-3 minutes until it starts to toast. Remove it promptly before it starts to burn! Sprinkle over top of the frosting.
    slice of two layer carrot cake on white plate with carrots and additional cake in background.
  • Slice and enjoy!

Notes

Store the Pumpkin Carrot Cake in the fridge if making in advance or if you have leftovers.
Fresh grated carrots are essential for these bars. I advise against using pre-shredded carrots. They are too thick and won’t release moisture properly during the baking process.

Nutrition

Serving: 1 slice | Calories: 732kcal | Carbohydrates: 117g | Protein: 10g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 95mg | Sodium: 588mg | Potassium: 421mg | Fiber: 7g | Sugar: 38g