Pumpkin Carrot Cake with Cream Cheese Frosting

Super moist pumpkin carrot cake with healthy cream cheese yogurt frosting.

Pumpkin Carrot Cake with Cream Cheese Frosting

This healthy pumpkin carrot cake is sweetened with maple syrup instead of refined sugar and topped with my tangy Greek yogurt cream cheese frosting made without powdered sugar. Pumpkin and freshly grated carrots keep it extra moist, soft, and warmly spiced.

5 from 32 votes

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Prep Time 10

Cook Time 40

Total Time 50

Serving servings

Ingredients

Dry Ingredients:

2 cups all-purpose flour, spooned and leveled
2 teaspoon baking soda
1 tablespoon pumpkin pie spice, yes Tablespoon!
¾ teaspoon salt

Wet Ingredients:

2 large eggs, room temperature
1 cup pumpkin puree, NOT pumpkin 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

Prep the pans. Preheat the oven to 350°F. Grease and line two 6-inch cake pans (or one 9-inch pan) with parchment paper.
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
Mix the wet ingredients. In a large bowl, whisk together the eggs, pumpkin purée, melted coconut oil, oat milk, maple syrup, and vanilla until smooth.
Make the batter. Add the dry ingredients to the wet and stir just until combined. Fold in the carrots, walnuts, and coconut.
Bake. Divide the batter evenly between the pans. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Don't overbake. The cakes keep cooking as they cool.
Cool completely. Let the layers cool completely before frosting, about 30 to 60 minutes. To speed it up, chill the layers in the fridge after the first 10 minutes in the pan.
Make the frosting. Beat the cream cheese, Greek yogurt, and maple syrup with a hand mixer or stand mixer for 1 to 2 minutes, until fluffy and smooth. Ingredients must be at room temperature or the frosting will be lumpy.
Frost and assemble. Spread ⅔ to ¾ cup of frosting over the first layer, then gently set the second layer on top. Frost the top, and the sides if you like. Sprinkle with crushed walnuts.
Chill and serve. Store in the refrigerator. Serve cold, or set out for about 1 hour before serving.

Notes

Pumpkin: 1 cup is a little over half of a 15-ounce can.

Carrots: Grate them fresh. Pre-shredded bagged carrots are too dry.

Pan size: Makes two 6-inch layers or one 9-inch cake. For a two-layer 9-inch cake, double the recipe.

Cupcakes: Bake for 18 to 22 minutes.

Make ahead: Bake the layers 1 to 2 days ahead, wrap tightly, and frost before serving.

Storage: Refrigerate the frosted cake for 4 to 5 days, or freeze slices for up to 2 months.

Nut-free: Leave out the walnuts or swap in pumpkin seeds.

Nutrition

Course Dessert

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!