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 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 a light Greek yogurt cream cheese frosting. Bakery-worthy but easy for any home baker, it’s the perfect healthier fall dessert!

5 from 32 votes

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Prep Time 10

Cook Time 40

Total Time 50

Serving servings

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.

Notes

Pan Size: This recipe makes two 6-inch cakes or one 9-inch cake. For cupcakes, bake 18–22 minutes.

Frosting: Make sure cream cheese and yogurt are at room temperature for the smoothest frosting.

Storage: Store frosted cake in the fridge for 4–5 days, or freeze slices for up to 2 months.

Make-Ahead: Cake layers can be baked 1–2 days in advance, wrapped tightly, and frosted before serving.

Variations: Add raisins, shredded apple, or swap walnuts for pumpkin seeds for a nut-free option.

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!