Pumpkin Carrot Cake: The Best Homemade Delight You’ll Love
A delicious blend of pumpkin and carrot to create a moist cake perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup grated carrots
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together pumpkin puree, grated carrots, sugar, and oil until well combined.
- Add eggs one at a time, beating well after each addition.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in walnuts if using.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely before serving.
Notes
- For an extra moist cake, add a little more pumpkin puree.
- Serve with cream cheese frosting for added sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Pumpkin Carrot Cake, homemade cake, pumpkin recipes, carrot cake recipes