Pumpkin Carrot Cake with Cinnamon Cream Cheese Frosting

Cakes & Cupcakes
November 20, 2015
Cakes & Cupcakes
November 20, 2015

Pumpkin Carrot Cake with Cinnamon Cream Cheese Frosting

If there was ever a cake-pocalypse and I was forced to save one cake from extinction, it would most definitely

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Pumpkin Carrot Cake with Cinnamon Cream Cheese Frosting

Naked Pumpkin Carrot Cake

If there was ever a cake-pocalypse and I was forced to save one cake from extinction, it would most definitely be carrot cake. I’d grab it by the cake stand and run like the wind to safety. That is because carrot cake is my favorite. It’s moist, nicely textured, spiced, and flavorful. It’s chock full of delicious things like carrots, raisins, and coconut. And it’s (hopefully) slathered in a delectable cream cheese frosting.

Carrot cake is typically associated with spring, but I like to enjoy carrot cake all year around, which is why I came up with the best cake ever: Pumpkin Carrot Cake. It combines the texture of a soft and fluffy pumpkin bread with the pizazz of carrot cake. Instead of just adding cinnamon, I also put in cloves and nutmeg for added flavah.

The frosting for this carrot cake recipe is cinnamon cream cheese, rounding out the fall feel while complementing the pumpkin in the cake. Aaaand, it’s a naked cake! This is my first time making a naked cake, and it’s the only kind of cake I want to make from now on. No muss, no fuss. I love how it combines rustic with elegant. It’s casual, yet refined. And under that thin veil of frosting is a truly spectacular cake.

Naked Pumpkin Carrot Cake on cake stand

Tips on how to make carrot cake

The cake itself isn’t the tricky part of this recipe (actually, nothing about this pumpkin carrot cake recipe is tricky…). I guess I should say that the part where most people go wrong when making a homemade carrot cake is the frosting. More specifically, they think letting the cake layers cool before slapping on the frosting is wasted time.

Think again, my friends. Letting the cake layers cool completely to room temperature is key when making a cake. And because this homemade carrot cake is a naked cake, it’s even more important that you frost the cake when it’s cool. If you skip this step, your frosting will literally slide off the cake, which will make you sad, which will make me sad.

You’ll also want the butter and cream cheese to be room temperature when you make the cream cheese frosting, or else you’ll wind up with little chunks of butter throughout the mixture. Again, very sad stuff.

As long as you keep these few tips in mind, you’re bound to whip up a fab pumpkin carrot cake!

Naked Pumpkin Carrot Cake on plate

I’m partnering with Dixie Crystals for this post, so be sure to pop over to their site here for my full recipe!

This post was graciously sponsored by Dixie Crystals. All opinions are 100% my own. 

More easy cake recipes from Broma Bakery:

Peach Vanilla Bundt Cake with Peach Soaking Syrup

Six Pound Cinnamon Chocolate Chip Coffee Cake

30-Minute Chocolate Cake for Two

The Best Carrot Cake in the World

Dulce de Leche Banana Layer Cake

— STILL HUNGRY? —

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  1. Hi Sarah, I spent last night baking this cake feeling really excited but when my cake was baked, it hardly rose. definitely nothing Like your picture – it wasn’t tall and it wasn’t spongy at all. flavours were still good but I was really disappointed with how the cake looked. I don’t know what went wrong so I’d thought I should share with you 🙁 your cake looks really nice though, except my version rose like 2cm. and the batter definitely wasnt enough to make such three tall layers like in your picture.

    • Hi Sam,

      That’s a shame to hear! There are many factors that go into this. Did you use 8 inch cake pans? Using larger cake pans can make the cakes very thin. Still, they should’ve risen more, as this recipe has a lot of baking powder and baking soda to make sure that it rises despite the denser ingredients. My guess would be that your baking powder/ baking soda was a bit stale, causing the cakes not to rise as much.