This pumpkin carrot cake takes everything you love about classic carrot cake and makes it even better with pumpkin. It's extra moist and rich, naturally sweetened with maple syrup, and topped with my healthy cream cheese frosting. Bakery-worthy but easy for any home baker, it's the perfect healthier fall dessert!
A Quick Look At The Recipe
- ✅ Recipe Name: Pumpkin Carrot Cake with Cream Cheese Frosting
- 🕒 Ready In: 50 minutes
- 👪 Serves: 12 slices
- 🍽 Calories: ~315 calories per slice (with frosting)
- 🥣 Main Ingredients: Pumpkin purée, grated carrots, maple syrup, coconut oil, walnuts, shredded coconut, Greek yogurt, cream cheese
- 📖 Dietary Info: Refined sugar-free, lighter frosting, dairy-free & gluten-free options, freezer-friendly
- ⭐ Why You'll Love It: Moist, pumpkin-spiced, and topped with a dreamy yogurt-cream cheese frosting-it's a lighter twist on the classic that still tastes indulgent.
SUMMARIZE & SAVE THIS CONTENT ON
I've always loved carrot cake for its cozy spices and soft, tender crumb, but adding pumpkin takes it to a whole new level. It makes the cake extra moist and subtly rich, perfectly balanced by my lightened-up Greek yogurt cream cheese frosting; the same one I use in my gluten-free banana cake.
What makes this recipe really shine is how approachable it is for home bakers. The steps are simple, the ingredients are pantry-friendly, and you can easily make it ahead of time for holidays or family gatherings.
It's the kind of cake that feels impressive but doesn't require bakery-level skills - similar to my gluten-free apple pie or baked apple cider donuts. That balance of comforting, lighter, and foolproof is exactly why this pumpkin carrot cake is one of my go-to fall desserts.
If you love baking with pumpkin, you'll also want to try my soft gluten-free pumpkin cookies, healthy pumpkin bread, and healthy pumpkin oatmeal bars - both reader favorites.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- What Does This Pumpkin Carrot Cake Taste Like?
- Ingredients You'll Need
- Easy Substitutions & Variations
- How to Make Moist Pumpkin Carrot Cake with Cream Cheese Frosting
- 1 Minute Video Tutorial
- Expert Tips
- Troubleshooting Guide
- Frequently Asked Questions
- Serving Suggestions
- Storage Tips
- More Cake Recipes You'll Love
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
This was the best carrot cake ever!!! I love the pumpkin spice flavor and the texture. Really delicious.
- Hannah
Why You'll Love This Recipe
- Moist & Spiced: Pumpkin, carrots, and warm spices create the perfect soft crumb.
- Naturally Sweetened: Made with maple syrup-no refined sugar needed.
- Lightened-Up Frosting: A dreamy Greek yogurt cream cheese frosting that tastes indulgent.
- Easy to Bake: Beginner-friendly recipe with clear step-by-step instructions.
- Make-Ahead Friendly: Tastes even better the next day, just like banana bread.
- Perfect for Fall Gatherings: A cozy cake that's always a hit at Thanksgiving or holiday parties, alongside my gluten-free apple pie.
What Does This Pumpkin Carrot Cake Taste Like?
It's cozy and spiced like classic carrot cake but with an extra boost of pumpkin flavor. The crumb is super moist, soft, and tender, the frosting is tangy and creamy, and every bite feels indulgent even though it's lightened up. The walnuts and coconut add a little crunch and depth, but the cake itself is pillowy and melt-in-your-mouth.
Ingredients You'll Need
For the Cake:
- All-Purpose Flour - Gives the cake structure and softness. You can use a gluten-free 1:1 baking flour to make this gluten-free. Do not substitute with almond or coconut flour; they'll make the texture dense and dry.
- Baking Soda - Helps the cake rise and keeps the crumb light.
- Pumpkin Pie Spice + Cinnamon - Adds that warm, cozy fall flavor we love in pumpkin desserts.
- Pumpkin Purée - Keeps the cake extra moist and adds natural sweetness. Be sure to use pure pumpkin purée, not pumpkin pie filling.
- Grated Carrots - Add natural sweetness, moisture, and that classic carrot cake vibe. Freshly grated is best for texture.
- Maple Syrup - Naturally sweetens the cake without refined sugar.
- Coconut Oil - The fat that keeps the crumb tender and moist. You can swap for butter if preferred.
- Milk - Use oat milk for a creamy dairy-free option that works just like regular milk. Use cow's milk if you don't need it dairy-free.
- Eggs - Bind the cake together and give it structure.
- Walnuts & Shredded Coconut - Optional mix-ins that add crunch, flavor, and a little texture contrast.
For the Frosting:
- Cream Cheese - The base of the frosting. You can use Neufchatel or dairy-free cream cheese.
- Greek Yogurt - Lightens up the frosting, adds protein, and keeps it creamy without loads of sugar.
- Maple Syrup - Naturally sweetens the frosting so it's light but still indulgent.
Scroll to recipe card for quantities!
Easy Substitutions & Variations
- Make it gluten-free: Use a 1:1 gluten-free baking flour instead of all-purpose.
- Make it dairy-free: Swap the cream cheese for dairy-free cream cheese, the Greek yogurt for a thick non-dairy yogurt (like almond or coconut), and the coconut oil for vegan butter.
- Make it nut-free: Leave out the walnuts or swap for pumpkin seeds or sunflower seeds.
- Spice blend: If you don't have pumpkin pie spice, mix 3 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon nutmeg, and 1 teaspoon cloves. Use 1 tablespoon of this blend for the recipe.
- Add-ins: Stir in raisins, chopped pecans, or shredded apple for extra flavor. This gluten-free apple cake recipe is also so delicious!
- Cupcakes: Portion batter into muffin tins for pumpkin carrot cake cupcakes (bake 18-22 minutes). For more cupcake inspo, try these healthy vanilla cupcakes!
Need to substitute an ingredient?
Ask AI for suggestions on how to substitute the particular ingredient.
How to Make Moist Pumpkin Carrot Cake with Cream Cheese Frosting
- Step 1: Make the batter, then fold in the shredded carrots, coconut, and chopped walnuts.
- Step 2: Evenly divide the batter between two 6-inch greased and lined cake pans.
- Step 3: Make the frosting by beating all ingredients with a hand or stand mixer for 1-2 minutes until fluffy and smooth. (Tip: ingredients must be at room temperature.)
- Step 4: Bake for 40-50 minutes at 350°F, or until a toothpick comes out clean. Let the cakes cool completely, then spread ⅔-¾ cup of frosting on the first layer.
- Step 5: Stack the second layer and spread frosting over the top. Leave the sides bare for a rustic look (as pictured) or frost them for a fully covered cake.
1 Minute Video Tutorial
Expert Tips
- Pumpkin + fresh carrot = extra moist - This combo locks in more moisture than carrot cake alone. Use freshly grated carrots.
- Don't pack the flour - lightly spoon it into the measuring cup and level it off for the perfect crumb.
- Room temp ingredients = creamy frosting - cold cream cheese or yogurt will clump instead of whipping smooth.
- Patience pays off - let the layers cool completely before frosting so everything holds together.
- Line your pans with parchment - This guarantees the cakes won't stick when you turn them out to cool. Just place the pan on parchment, trace the edge, cut out the circle, then grease and line the pan with it.
Troubleshooting Guide
- Cake is dry → Usually from too much flour or overbaking. Spoon and level flour, and start checking at 40 minutes.
- Cake stuck to the pan → Always grease and line pans with parchment for easy removal.
- Frosting is lumpy → Cream cheese or yogurt was too cold. Bring ingredients to room temperature before mixing.
- Layers slide around → Cake wasn't cooled fully before frosting. Chill layers if needed.
- Cake sank in the middle → Oven temp was off or the cake was underbaked. Use an oven thermometer and don't open the oven door too early.
Frequently Asked Questions
Yes! Bake the layers 1-2 days in advance, wrap them tightly once cooled, and store the unfrosted layers at room temperature. Frost the cake the day you plan to serve it. The flavor deepens overnight.
Absolutely. Bake in a 9x13 pan for 40-45 minutes, or make 24 cupcakes and bake 18-22 minutes. Adjust baking time and check early. If you want more bite-sized bakes, try my Mini Bundt Cakes Recipe (with 3 flavor options).
Yes. Because of the cream cheese, this cake must be stored in the fridge after 2 hours at room temperature.
Pumpkin carrot cake has the cozy spices and texture of classic carrot cake, but the pumpkin makes it moister and adds a subtle richness that balances the sweetness. It's essentially a softer, slightly denser, and even more flavorful version of carrot cake.
Serving Suggestions
- Holiday Dessert: Perfect for Thanksgiving, Halloween, or Easter.
- With Coffee or Tea: A cozy slice with a latte or Best Healthy Coffee Cake for a dessert table duo
- Dressed Up: Add toasted walnuts, shredded coconut, or a maple drizzle.
- Snack-Style: Enjoy unfrosted for a lighter snack cake.
Storage Tips
- Room Temperature (Unfrosted): Wrap tightly in plastic wrap and keep at room temp for up to 2 days.
- Refrigerated (Frosted): Because of the cream cheese frosting, store the cake in the fridge for 4-5 days. Cover lightly and let slices sit at room temperature before serving.
- Freezer: Freeze frosted cake by first chilling until the frosting firms up, then wrap slices tightly and store for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
More Cake Recipes You'll Love
If you loved this pumpkin carrot cake, here are a few more recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Pumpkin Carrot Cake with Cream Cheese Frosting
Ingredients
Dry:
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice, yes Tablespoon!
- ¾ teaspoon salt
Wet:
- 2 large eggs, room temperature
- 1 cup pumpkin puree, NOT pumkin pie filling
- ¼ cup melted coconut oil
- ½ cup oat milk
- ⅔ cup real maple syrup
- 1 tablespoon pure vanilla extract
- 1 cup grated carrot*
Mix-Ins:
- ½ cup chopped walnuts, toasted and cooled
- ½ cup shredded coconut
Cream Cheese Yogurt Frosting:
- 8 oz cream cheese or Neufchatel, room temperature
- ¼ cup vanilla greek yogurt, room temperature
- ¼ cup real maple syrup, room temperature
Instructions
- Preheat the oven to 350°F and grease and line two 6-inch cake pans or one 9-inch cake pan with parchment paper.
- In a medium mixing bowl, whisk all the dry ingredients together. Set it to the side.
- In a large mixing bowl, whisk all the wet ingredients together, excluding the carrots.
- Add dry ingredients to wet ones and fold the shredded carrots, walnuts, and shredded coconut in.
- Then, evenly divide the cake batter between the two greased and lined cake tins.
- Bake for 40 - 50 mins or until a toothpick comes out clean. Do not overbake the cakes, or they will be dry - they will continue to cook a little as they cool. Let cakes cool for 10 minutes, then carefully flip them out onto a wire cooling rack. Let them cool completely before frosting!
- While the cake cools, make the frosting by placing all ingredients in a large mixing bowl and beating with a handheld electric mixer for 1 - 2 minutes until fluffy and smooth. Make sure the ingredients are at room temperature. You can also you a stand mixer with a paddle attachment.
- Frost the cooled cake by spreading about ⅔ - ¾ cups of frosting on the first layer, then gently place the second cake layer on top. Spread the rest of the frosting around the sides (if desired) and over the top of the cake. Decorate with crushed walnuts. Store the cake in the refrigerator for up to five days. You can serve it cold or bring it to room temperature an hour before serving.
deanne says
This was my first recipe made by the Healthful Blondie and it did not disappoint! I am the cake baker for my friends and when my friends have gluten intolerance or dairy or sugar restrictions I am challenged! I was so thankful to find this delicious option that was loved by all my friends and they have requested it more than once! love all the options to tweak but still make a delicious and moist cake!
Katie says
Just a suggestion to put the actual amount of pumpkin puree in the recipe. There are different can sizes. I had a very large can so only used half thinking that looked right for the recipe. But with baking things need to be precise. Cross my fingers it worked, in the oven now!
Amy Watson Briceno says
can you make this recipe as cupcakes? thanks!
Tati Chermayeff says
Yes! They should bake for 18 - 22 minutes, but check with a tooth pick to ensure they are done 🙂
Emily says
Does this make a mini two layered cake? I'm trying to figure out the 12 servings but doesn't seem like the 6 inch pans would yield 12 servings. Just want to make sure I am using the right size pans. Thank you!
Tati Chermayeff says
Hi! Yes, it makes two mini layered cakes (with a 6-inch pan). You can also use a larger 9-inch pan for a larger cake. You can also double the recipe and make a two layered 9-inch cake.
Marie-Ange says
My new favourite cake recipe !
Hannah says
This was the best carrot cake ever!!! I love the pumpkin spice flavor and the texture. Really delicious.
Nancy says
I love your recipes!
As a diabetic I’m wondering if I could use sugar free maple syrup in this recipe. What do you think?
Tati Chermayeff says
Hi! Thank you so much. I have never tried that and am not sure what the sweetness level will be, but it should work. Let me know if you try it and how it turns out!