Easy Pumpkin Carrot Cake

This Easy Pumpkin Carrot Cake is soft, moist, and ready in under 30 minutes. Made with just three ingredients, it’s the perfect fall dessert for any occasion. The texture is dense yet tender, with warm pumpkin spice flavor in every bite. Each slice is about 203 calories, so you can enjoy a treat that’s both light and satisfying. Whether it’s for Thanksgiving, a cozy weekend, or a last-minute dessert, this cake delivers homemade flavor with zero stress.

Why You’ll Love This Easy Pumpkin Carrot Cake

You’ll adore how simple this recipe is. With just a box of cake mix, pumpkin puree, and eggs, you can bake a soft, flavorful cake in no time. It’s great for beginners because it takes almost no prep and still tastes like it came from a bakery. The pumpkin keeps the cake moist while adding natural sweetness, and you can choose between carrot or spice cake mix for different textures. Also, this recipe is flexible, so you can make cupcakes, mini loaves, or even muffins with ease. It’s a perfect go-to dessert when you want something cozy, quick, and full of fall flavor.

Ingredients You’ll Need

You’ll need only a few simple ingredients for this Easy Pumpkin Carrot Cake. Use one box of carrot cake mix or spice cake mix for a delicious base. Add one can of pumpkin puree for moisture and earthy flavor. Mix in two eggs to bind everything together and give the cake a fluffy lift. For sweetness, you can substitute pumpkin pie filling instead of puree if you prefer. A can of cream cheese frosting is optional but adds a creamy, tangy layer that perfectly complements the spiced cake. These basic pantry staples create a warm, homemade treat without extra effort.

Step-by-Step: How to Make Easy Pumpkin Carrot Cake

Preheat and Prepare Your Pan

Start by preheating your oven to 350°F. Grease a 9×13-inch baking pan thoroughly to prevent sticking and make sure your cake releases easily once baked.

Combine the Ingredients

In a large bowl, mix the cake mix, pumpkin puree, and eggs together until smooth and fully blended. The batter should be thick but easy to spread. Be sure to mix well so no dry mix remains at the bottom of the bowl.

Bake to Perfection

Pour the batter evenly into your prepared pan. Bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. The cake should be lightly golden around the edges and firm but springy to the touch.

Cool and Frost (Optional)

Let the cake cool completely before frosting. This keeps the cream cheese frosting from melting. Once cooled, spread the frosting in a smooth layer or enjoy the cake plain for a lighter version.

Tips for Success

Always mix your batter thoroughly to keep the texture even and soft. Let the cake cool before adding frosting so it stays fluffy instead of soggy. You can use either a spice cake mix for a smooth texture or carrot cake mix for a rustic feel with bits of carrot. If you want to experiment, try adding walnuts or pecans for crunch. The recipe’s simple steps make it nearly impossible to mess up, even for first-time bakers. For extra moisture, don’t overbake; check the cake near the 20-minute mark.

Variations and Substitutions

There are several fun twists you can try. Swap carrot cake mix for spice cake mix to get a smoother texture. Add chocolate chips, nuts, or raisins for extra flavor and texture. Use pumpkin pie filling if you want a sweeter, more dessert-like cake.

Pumpkin Carrot Cupcakes Option

You can also turn this recipe into cupcakes by using the same ingredients and adding two to four eggs for a fluffier texture. Bake the cupcakes at 350°F for about 18 to 25 minutes. Top with cream cheese or vanilla frosting for an irresistible fall treat. These are perfect for parties, brunches, or to share with friends and family.

Serving and Storage Suggestions

Serve this cake warm, chilled, or frosted depending on your mood. It’s wonderful plain with coffee or tea, but frosting adds that bakery-style touch. Store leftovers in an airtight container in the fridge to keep them moist and fresh. The flavor deepens overnight, so it’s even better the next day. You can also freeze slices for up to a month and thaw them whenever you need a quick homemade dessert.

Frequently Asked Questions

Other Recipes You May Enjoy

• Moist and buttery Blueberry Coffee Cake
• Decadent Chocolate Cheesecake Dessert
• Fall Pumpkin Spice Roll Cake
• Pumpkin Streusel Bread Recipe
• Easy Pumpkin Scones Recipe
• Best Pumpkin Cheesecake Bars Ever

Conclusion or Final Thoughts

This Easy Pumpkin Carrot Cake is the kind of dessert you’ll come back to again and again. It’s quick, comforting, and full of cozy flavor. You don’t need fancy tools or ingredients, just a few pantry basics. Serve it for holidays, potlucks, or when you need something sweet in a hurry. Try making cupcakes next time or add frosting for an indulgent twist. However you enjoy it, this cake is pure homemade happiness in every bite. Visit my Pinterest page for more easy dessert ideas.