Get Amazing Updates

Get great contents delivered straight to your inbox, just a click away, Sign Up Now
Email address
First Name
Secure and Spam free...

Pumpkin Carrot cake with cream cheese frosting

 In Recipes

Pumpkin carrot cake

So here’s the deal with this cake: It’s pretty much diet food. What else do you call a cake that contains TWO vegetables and a fruit? Well, you could also call it delicious. Or amazing. Or the-best-cake-you’ve-ever-tasted. Whatevs. The most important thing is that you don’t feel guilty when you eat one (or two or three or four) slice(s). And believe me, eating numerous slices of this cake isn’t all that hard.

Pumpkin carrot cake

Let’s start with the texture of this bad boy. I’m going to use the dreaded “m” word but just deal with it. This cake is so super moist, it’s almost unbelievable. This is due to the entire can of crushed pineapple with juice that is added right at the end as well as the cup of pumpkin puree. Both of which add only a hint of flavour but guarantee a soft, moist cake. Then, because of the natural sweetness of the pineapple and the pumpkin, you don’t need to use as much sugar so I only used dark brown sugar (and not that much of it). You could use regular white sugar but the Muscavado sugar I used adds an incredibly caramel flavour to the finished cake. This along with the spices and grated carrots results in a seriously delicious sponge. Finish that off with the creamiest cream cheese frosting you’ve ever tasted and you have the most incredible carrot cake you’ll ever taste.

Pumpkin carrot cake

Pumpkin Carrot cake with cream cheese frosting
Prep time
Cook time
Total time
Recipe type: Cake, Baked goods
Serves: 10
  • 1 cup (2 sticks) softened butter
  • 1 cup (packed) soft brown sugar (I used Muscavado sugar)
  • 2 extra-large eggs
  • 2 ¾ cups cake flour (all purpose)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • pinch of ground cloves
  • reserved juice from crushed pineapple
  • 1 cup pumpkin puree
  • 1 x 400g (approx 14 oz) can/tin crushed pineapple with juice, drained but juice reserved
  • 1 ½ cups grated carrots
for the cream cheese frosting
  • ½ cup (1 stick) butter, softened
  • ¼ cup cream cheese, softened
  • 2 cups icing sugar, sifted
  • juice of ½ lemon
  1. Pre-heat the oven to 180°c and grease and line 3x 20cm cake pans with baking paper.
  2. In a large bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs one a time, beating well after each addition.
  4. Sift together the flour, baking powder, baking soda and spices.
  5. Add the flour and the pineapple juice, alternatively, to the creamed butter, sugar and eggs and mix until everything has been incorporated.
  6. Fold in the pumpkin purée, crushed pineapple and carrots.
  7. Divide the batter between the three prepared pans and place in the oven.
  8. Bake for 20-30 minute until the cakes are golden brown and a skewer inserted comes out clean.
  9. Remove from the oven and allow to cool completely.
  10. To make the frosting, beat together the butter and cream cheese then add the icing sugar and mix until thick and creamy.
  11. Add the lemon juice and mix through then stack the cakes, dividing the frosting between the layers then serve.
  12. *This cake will last for approximately one week if kept in an airtight container.


Previous Post
Next Post
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
Recommended Posts
Showing 4 comments
  • Warm Vanilla Sugar

    Carrot cake is my favorite cake of all time….this version is soooooo dang pretty I want to kiss it!!…which kind of happens when eating it, lol.

    • Alida Ryder

      You must make this cake immediately if carrot cake is your ultimate! And then come back and tell me what you thought of it!

  • Svetlana

    Hi Alida,

    Is there anyway you could help me adapt this recipe for 12 normal size cupcakes please? It looks delish but a bit large.

    Thank you,

    • Alida Ryder

      Svetlana, as this recipe was developed in cake-form it might be a bit hard to adapt it to suit cupcakes. However, this recipe will probably make around 18 standard-size cupcakes.

Leave a Reply

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text.