This incredibly moist and flavorful Pumpkin Carrot Cake gives you the best of so many fall flavors. It screams Thanksgiving!

Pumpkin Carrot Cake by The BakerMama

Sweet Little Pumpkin

You can thank me now or thank me later, but I am about to get you two steps closer to being ready for Thanksgiving. Of course, I am going to provide you with an amazing dessert recipe that you must add to your holiday menu. But first, I am going to get you thinking now about what you are most thankful for this holiday season. Besides eating, that is truly what Thanksgiving is all about, right?

We have a special tradition in our family of going around the table during our Thanksgiving feast and sharing what we are most thankful for. One, it keeps us from devouring our food so fast that we start cutting into dessert before the mashed potatoes stop steaming. And two, we all have something to be thankful for. It can be small, big, simple, or funny, but we all have to share.

So I will start by sharing with you what I am most thankful for this year…PUMPKIN CARROT CAKE! Just kidding! I am so thankful for my happy, healthy, growing family. Especially, this little punkin’…

The BakerMama

A Thankful Heart

I am so thankful for my sweet sweet friends. And I am so thankful for each of you reading my blog right now. It means so much to me!

So please tell me, what are you most thankful for right now?

If you plan to go around the table and share what you are most thankful for this Thanksgiving, please do so before you serve this cake because after first bite, it is sure to be on the top of everyone’s “most thankful” list! You get the best of so many flavors in this incredibly moist and flavorful cake. There’s pumpkin (I’m obsessed!), carrots, coconut, pineapple, and walnuts. It shouts fall and screams Thanksgiving!

So let me walk you through how you can have this beauty as the centerpiece of your Thanksgiving dessert table. A simple and stunning cake that will make your Holiday all that more great!

Pumpkin Carrot Cake by The BakerMama

What Do I Need to make Pumpkin Carrot Cake

  • All-purpose flour
  • Yellow cornmeal
  • Sugar
  • Salt
  • Baking soda
  • Baking powder
  • Ground cinnamon
  • Large eggs
  • Peanut oil
  • Vanilla extract
  • Fresh carrots
  • Crushed pineapple (with the juice)
  • Pure pumpkin
  • Walnuts
  • Flaked coconut
  • Unsalted butter, room temperature
  • Cream cheese
  • Lemon juice
  • Powdered sugar
  • Two 8-inch round cake pans

More Fall Baking

No need to wait for the leaves to start dropping to enjoy My Favorite Recipes for Fall Baking! From perfectly-spiced pumpkin bread to pecan pie bites and savory corn bread, you’re sure to fall for these autumn treats!

Cinnamon Swirled Pumpkin bread, Pecan Pie Bites, Fresh Apple Cake, Pumpkin Cornbread

How to Make Pumpkin Carrot Cake

  • Preheat oven to 350°F. Grease and lightly flour two 8-inch round cake pans. Set aside.
  • In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon.
  • In a large bowl, beat together the eggs, oil and vanilla until smooth. Gradually add the dry ingredients to the egg mixture. The dough will be very thick at this point.
  • Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined.
  • Pour batter into the prepared cake pans and bake for 50-60 minutes until the cakes are browned on top and a toothpick inserted in the center of each cake comes out clean.
  • Let the cakes cool in their pans on a wire rack for 30 minutes. Turn them out onto the wire rack and let cool completely before frosting.
  • In a large bowl, beat together the butter, cream cheese and lemon juice until smooth. Gradually beat in the powdered sugar until light and fluffy. Fold in the coconut and walnuts.
Pumpkin Carrot Cake by The BakerMama
  • To frost the cake, place one cake layer on a cake stand or serving platter. Use a spatula to cover with a thick layer of frosting.
  • Stack the other cake layer on top of the frosted layer. Cover the top and sides with the remaining frosting.
  • Garnish with additional walnuts, if desired.
Pumpkin Carrot Cake by The BakerMama

More Thanksgiving Recipes You’ll Love

Let’s get you ready for the big feast with these festive, delicious and easy Thanksgiving recipes everyone is sure to be thankful for!

If you make this Pumpkin Carrot Cake for Thanksgiving, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. I wish you a blessed Thanksgiving with lots to be thankful for! Enjoy!

xoxo,

Print
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Pumpkin Carrot Cake by The BakerMama

Pumpkin Carrot Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Maegan – The BakerMama
  • Prep Time: 30 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 30 mins
  • Yield: 12
  • Category: Dessert

Description

This incredibly moist and flavorful cake gives you the best of so many fall flavors. It screams Thanksgiving!


Ingredients

Cake:

  • 2 cups all-purpose flour
  • 1/4 cup yellow cornmeal
  • 2 cups sugar
  • 1 teaspoon salt
  • 3 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 3 large eggs
  • 1/2 cup peanut oil
  • 2 teaspoons vanilla extract
  • 2 cups grated fresh carrots
  • 1 cup crushed pineapple, with the juice
  • 1 cup pure pumpkin
  • 1/2 cup chopped walnuts
  • 11/2 cups flaked coconut

Frosting:

  • 4 tablespoons unsalted butter, room temperature
  • 2 (8 ounce) packages cream cheese, softened
  • 2 tablespoons lemon juice
  • 3 cups powdered sugar
  • 1 cup flaked coconut
  • 3/4 cup chopped walnuts

Instructions

  1. Preheat oven to 350°F. Grease and lightly flour two 8-inch round cake pans. Set aside.
  2. In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon.
  3. In a large bowl, beat together the eggs, oil and vanilla until smooth. Gradually add the dry ingredients to the egg mixture. The dough will be very thick at this point.
  4. Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined.
  5. Pour batter into the prepared cake pans and bake for 50-60 minutes until the cakes are browned on top and a toothpick inserted in the center of each cake comes out clean.
  6. Let the cakes cool in their pans on a wire rack for 30 minutes. Turn them out onto the wire rack and let cool completely before frosting.
  7. In a large bowl, beat together the butter, cream cheese and lemon juice until smooth. Gradually beat in the powdered sugar until light and fluffy. Fold in the coconut and walnuts.
  8. To frost the cake, place one cake layer on a cake stand or serving platter. Use a spatula to cover with a thick layer of frosting. Stack the other cake layer on top of the frosted layer. Cover the top and sides with the remaining frosting. Garnish with additional walnuts, if desired.

Notes

Keep leftover cake refrigerated.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. Hello Maegan, is it necessary to add the cornmeal to this recipe? It seems like it would give the cake an undesirable texture? What effect does the cornmeal have on the cake?

    Thank-you,
    Renee

    1. Hi, Renee! Great question! The cornmeal holds up to all the moisture from the other ingredients as it bakes and gives the cake an amazing texture and helps the cake maintain its moisture. Hope this helps. Enjoy!

  2. Delicious !! I made this gluten free using Pamela’s bread flour. Used same amount of ingredients. I subbed a mock pineapple I canned out of zucchini but otherwise followed the directions exactly. Turned out so moist and definitely couldn’t tell it was gluten free. A keeper of a recipe for sure.






  3. Have you tried using a equal parts of erythritol and stevia to replace the sugar?
    I’m going to give it a try since I cannot digest sucrose. Hopefully it should still be moist enough with the carrots, pumpkin, and no sugar added pineapple.
    I’ll give it a try and report back!

  4. What size of canned pumpkin do you use the small or the large? Looks great and I want to make this for friends over Thanksgiving.
    Debra Romero

    1. Hi Debra! The recipe calls for 1 cup of pure pumpkin puree. I usually measure the 1 cup from a 15 ounce can. Hope this helps and that y’all enjoy!

  5. I made this for family Labor Day picnic last year and was a HUGE hit……even family members who said Carrot Cake is their least favorite cake LOVED it.
    It’s now a go to recipe that will always be made for many future family get together!!

    1. Hi Sonia! You could definitely reduce the sugar. I do find it perfectly sweetened though with the 2 cups because it’s a large cake with a lot of heavy ingredients that it brings out the flavor of…carrots, pumpkin, cornmeal, etc. Enjoy!

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