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Pumpkin Purée Carrot Cake

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A moist and warmly spiced carrot cake enriched with pumpkin purée, offering a soft texture and naturally sweet, comforting flavor perfect for any occasion.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8–10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 cup pumpkin purée
  • 1 1/2 cups finely grated carrots
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 180°C (350°F) and grease and line a 9-inch cake pan or loaf pan.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
  3. In another bowl, mix oil, melted butter, granulated sugar, and brown sugar until smooth.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in pumpkin purée and vanilla extract.
  6. Gradually combine dry ingredients with wet mixture, stirring gently.
  7. Fold in grated carrots and nuts if using.
  8. Pour batter into prepared pan and smooth the top.
  9. Bake for 40–50 minutes until a toothpick inserted comes out clean.
  10. Cool in pan for 10 minutes, then transfer to a rack to cool completely before serving.

Notes

  • Avoid overmixing to keep the cake light and tender.
  • You can frost with cream cheese frosting or serve plain.
  • Store at room temperature for 2 days or refrigerate up to 5 days.
  • Freeze for up to 2 months if wrapped properly.

Nutrition

Find it online: https://savorymomskitchen.com/pumpkin-puree-carrot-cake/