Carrot and pumpkin cake
This autumn-inspired cake brings together pumpkin and sweet carrots for a bright, flavour-packed treat. It is beautifully moist, gently sweet, and full of rich, fruity-vegetable notes that make it truly stand out. Whether served as a surprise with afternoon tea or as a centrepiece for your next Halloween party, this carrot and pumpkin cake is the perfect bake for anyone who loves to savour the season.
Ingredients
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3
Eggs
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180 g
Icing sugar
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115 g
Butternut squashes, coarsely grated
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115 g
Carrots, coarsely grated
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150 ml
Cooking oil
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180 g
Flour
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2 tsp
Baking powder
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1 tsp
Baking soda
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2 tsp
Vanilla extract
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2 tsp
Ground cinnamon
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½ tsp
Ground ginger
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Frosting and garnish
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75 g
Butter
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150 g
Cream cheese
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Icing sugar
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1
Lemon, finely grated zest
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Edible flowers (optional)
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Instructions
Frosting
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Grate carrots and pumpkin just before you use them to improve the texture and flavour of your cake. Freshly grated vegetables release more natural juices, which adds extra moisture to keep your cake soft and tender. Use the coarse side of a box grater or a food processor to get fine shreds that blend smoothly into your batter, giving you a moist crumb and vibrant colour.
Sifting the dry ingredients in your carrot and pumpkin cake recipe is crucial for a smooth and even batter. It breaks up lumps, aerates the flour, and ensures that leaveners like baking powder and baking soda are distributed evenly, which helps the cake rise properly. It also spreads out spices such as cinnamon and ginger, avoiding concentrated flavour spots.
After adding the flour, baking powder, baking soda, vanilla sugar, cinnamon, and ginger to the wet mixture, mix gently until just combined. Overmixing can cause the texture to become dense or tough by developing too much gluten. Fold the dry ingredients into the wet using a spatula or spoon, and stop as soon as there are no visible streaks of flour. This will help keep your carrot and pumpkin cake moist and tender, letting the flavours of the vegetables stand out.
Place your carrot and pumpkin cake on the lower oven rack for even heat distribution and to prevent over-browning. It helps the cake rise evenly and avoids a burnt crust. Since the moisture content can vary, check if the cake is done 5–10 minutes before the suggested baking time. To test, insert a toothpick or a small knife into the centre of the cake; it should come out clean or with a few moist crumbs.
FAQ: Questions about carrot and pumpkin cake
Baking a carrot and pumpkin cake can raise some questions, especially if you are aiming for perfect results every time. Here you will find answers to common questions to help you get the best possible result.
Can I make the carrot and pumpkin cake in advance?
Yes, you can make the carrot and pumpkin cake in advance, which might even improve its flavour and moisture. After baking, let the cake cool completely. Then, wrap it tightly in cling film or store it in an airtight container. You can keep it at room temperature for up to 1 day or in the fridge for up to 4 days. If you choose to freeze it, make sure it is well wrapped in cling film and then in aluminium foil or placed in a freezer-safe container. It is best to prepare the cream cheese frosting fresh on the day you plan to serve the cake. However, you can make it a day ahead and keep it refrigerated. Before using, let it come to room temperature and give it a quick re-whip. Apply the frosting to the completely cooled cake, ideally just before serving, to make sure it stays fresh and tasty.
How to store carrot and pumpkin cake?
Store the carrot and pumpkin cake at room temperature or in the fridge. Either wrap it tightly in cling film or place it in an airtight container to prevent it from drying out or picking up odours. An unfrosted cake wrapped snugly will keep at room temperature for a day or two, but once it is dressed in cream cheese icing, it belongs in the fridge, where it will stay fresh for up to 4 days. To keep it longer, double-wrap it in cling film and foil and freeze it for up to 2 months; simply thaw it in the fridge or briefly at room temperature before serving.
Can I freeze carrot and pumpkin cake?
You can freeze the carrot and pumpkin cake to keep it longer. For unfrosted cake, wrap slices or the whole cake tightly in cling film, then foil, and freeze for up to 2 months. If it is already frosted, give it an hour in the freezer to firm up the icing, then double-wrap in the same way. Thaw overnight in the refrigerator or for about an hour at room temperature before serving, and you will find the texture and flavour remain surprisingly fresh.
Nutritional values
Nutritional value, per
2643 Kcal
| Fibre | - | 21 gram fibers |
| Protein | 7.1 | 46.2 gram |
| Fat | 39.7 | 118.6 gram |
| Carbohydrates | 53.2 | 346.2 gram |
Recommended information
Serving suggestion
Enjoy our autumn-inspired carrot and pumpkin cake
Embrace the spirit of autumn with this cosy carrot and pumpkin cake. The earthy sweetness of grated carrots and tender butternut squash comes together beautifully. With its warm palette of cinnamon, ginger, and vanilla sugar, it evokes crisp leaves and steaming mugs of tea on chilly afternoons.
And do not let the wholesome ingredients fool you; this cake is decidedly sweet and offers a comforting hug of flavour in every slice. What better way to kickstart the season than by filling your kitchen with the scent of autumn and sharing this easy treat with friends and family?
When autumn is knocking on the door, it is time to try our seasonal bests: homemade pumpkin bread, fluffy pumpkin buns, and delicious pumpkin pancakes.
Deliciously fluffy and moist with warm spices
The secret to the fluffy and moist crumb of our cake lies in its generous helping of grated carrot and butternut squash. They release moisture as they bake, resulting in a tender crumb that practically dissolves on your tongue. Each slice reveals flecks of orange and gold, a visual testament to the garden-fresh ingredients within.
But it is the spice blend – two teaspoons of cinnamon, half a teaspoon of ginger, and just enough vanilla sugar – that truly makes the flavour shine. These warming spices dance through the batter, adding a gentle heat that lingers pleasantly with every mouthful.
Cream cheese frosting and edible flowers for a stunning final touch
Since the carrot and pumpkin cake is humble and homey in appearance, it deserves a crowning glory that does justice to its flavours. Our luscious cream cheese frosting made with the bright zing of grated lemon zest adds the perfect tangy counterpoint to the warmly spiced cake. Spread it generously across the top, letting its ivory peaks ripple enticingly.
If you want to go all in on the autumnal flair, scatter edible flowers in vibrant oranges and reds across the frosting. These delicate blossoms do not just lend visual drama; their subtle floral notes accentuate the cake’s spices. It turns each slice into a stunning gem worthy of any seasonal celebration.
A teatime treat made for sharing
Some pleasures in life are best enjoyed together, and this carrot and pumpkin cake fits that bill perfectly. Invite a friend over, brew a pot of your favourite black tea or pour a rich espresso; both will accompany the cake fantastically.
The moist crumb and the aromatic warmth of autumn spices play off your chosen beverage like long-time companions. Slice the cake thick or thin, pass it around the table, and bask in the joy that comes from sharing homemade treats. Because good food, like good company, is meant to be savoured together.
Fun ideas to tweak the recipe
This carrot and pumpkin cake is great for getting creative. It is easy to play around with different sweet spices to give it a distinct note. Why not try adding gingerbread spice, cloves, or nutmeg? These flavours pair beautifully with pumpkin and add additional warmth and autumnal character to your bake.
You can also tweak the recipe with nuts. Walnuts or pecans add a nice crunch, while shredded coconut brings chewiness and moisture. Dried fruits such as raisins or chopped dates are also fantastic and give a sweet, chewy touch. Fold them gently into the batter after mixing the dry ingredients, and be careful not to overmix to keep the cake light.
If you are making your carrot and pumpkin cake for a Halloween party, the glaze and decoration are a great place to have some fun. Use food colouring to tint the icing or even the batter in bold shades like orange, green, or purple. These colourful add-ons fit the spooky theme perfectly and make your cake stand out on any party table.
For an extra eerie effect, decorate with edible extras like sugar spiders, tiny webs, or a spooky face. And if you really want to go all out, you can whip up a homemade caramel sauce, tint it red, and drizzle it over the cake for a dramatic finishing touch.
