– By Little Harvard via baker by nature

This Autumn Halloween recipe is simply delicious: Pumpkin Carrot Cake with Cream Cheese Frosting!

The ingredient list for this decadent  cake is very simple and you probably  have everything in the cupboard right now to bake it up straight away. The dry ingredients are the usual: flour, sugar – brown and granulated – baking soda, spices, and salt. The wet ingredients are buttermilk, pumpkin puree, freshly grated carrots, and oil: vegetable, canoa  coconut if you prefer. Chopped nuts will complement the recipe if you like it, but be aware of nut allergies and children, specially if you are planning to have Family and Friends over to try your yummy cake.


  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • 8 slices of cake

Ingredients for the Cake

  • 2 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup canola, vegetable, or coconut oil (coconut oil gives a slight flavor and adds to the overall cake)
  • 1/2 cup pumpkin puree (cook some pumpkin and mash it)
  • 1/4 cup light brown sugar, packed
  • 1/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon all-spice
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups coarsely grated carrots
  • 1/2 cup raisins, optional
  • 1/2 cup diced nuts, optional ( pistachios are great for this recipe)
  • For the Cream Cheese Frosting:
  • 6 oz cream cheese, VERY soft
  • 1/4 cup unsalted butter, VERY soft
  • 1 tablespoon vanilla pure extract
  • 2 cups confectioners’ sugar, sifted


  1. Preheat oven to 350 degrees (F). Generously grease a 9″ tin; set aside.
  2. In a large bowl combine the eggs, granulated sugar, oil, pumpkin, brown sugar, buttermilk, vanilla, and spices; beat well to combine. Add the flour, baking powder, baking soda, and salt to the wet mixture; stir until just combined. Batter will be on the thicker side but it’s ok! Add in the carrots, raisins, and nuts; gently fold together until incorporated.
  3. Pour the batter into the prepared pan and smooth the top with a spatula. Bake cake for 42-50 minutes, or until the top is golden brown and set, and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 20 minutes in the pan, then transfer it to a wire rack to cool completely.pumpkin-and-carrot-cake
  4. While the cake is cooling, make your frosting.
  5. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners’ sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cake has completely cooled, spread the frosting over the cake, decorate with additional nuts, if desired, then slice and serve! Store this cake in the fridge, covered, for up to 4 days.

While you are baking the cake, your kitchen will also smell divine! The combination of the pumpkin with the spices are sure to give your home that nice autumn feeling. We hope you enjoy this recipe with the Family. Happy Halloween Everyone! :)