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Pumpkin Carrot Cake
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Pumpkin Carrot Cake
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A triple layer moist pumpkin cake with a cinnamon cream cheese frosting.

Prep time
Bake/Cook time
Plan for

Chill 30 minutes

One 8 1/2-inch cake
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Pumpkin Carrot Cake
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Plan For

Chill 30 minutes

Yield :
One 8 1/2-inch cake



  • 1 1/2 cups shredded carrots
  • 1 cup pumpkin puree
  • 1 cup sweetened, shredded coconut
  • 1/ cup raisins
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 3/4 cup vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour*
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon salt


  • 1 cup unsalted butter, room temperature
  • 8 ounces cream cheese, softened
  • 4 cups Imperial Sugar Confectioners Powdered Sugar
  • 2 teaspoons cinnamon
  • 1/2 cup pepitas, for garnish
  • 2 large cinnamon sticks, for garnish
  • 1/3 cup sweetened, shredded coconut, for garnish

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Grease and flour three 8 1/2-inch cake pans.
  2. In a large bowl, combine carrots, pumpkin, coconut, raisins, sugar, vegetable oil, egg, and vanilla extract. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, clove, and salt. Incorporate dry ingredients into wet, stirring until just combined. 
  3. Pour batter into prepared pans. Bake for 30 minutes, then allow to chill completely before frosting.
  4. To make frosting, whip butter and cream cheese until light and fluffy, about 3 minutes. Add in powdered sugar and cinnamon and whip to combine, about 2 minutes.
  5. Place first cake on a cake stand, then top with roughly 1 cup of frosting. Layer second and third layers, frosting same amount in between each. Frost edges of cake with remaining frosting, then sprinkle coconut around edges. Top with pepitas and cinnamon sticks. 


Recipe developed for Imperial Sugar by Sarah Fennel @BromaBakery.

This Pumpkin Carrot Cake recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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