It’s chilly out, the leaves are crunchy, and you need a dessert that feels like a hug. This easy pumpkin carrot cake is that dessert. It’s soft, spiced, and made with just a few pantry staples. Whether you’re throwing it together for a fall dinner or sneaking a slice for breakfast (no shame), it’s a one-bowl wonder that’ll warm you right up.
Table of Contents
Why You’ll Love This Easy Pumpkin Carrot Cake
Just 3 Simple Ingredients (+ Frosting If You Want)
All you need is a box of carrot cake mix, a can of pumpkin puree, and two eggs. That’s it. You stir them together in a bowl, pop it in the oven, and you’re 25 minutes away from something sweet and cozy.
Add frosting if you’re feeling fancy — store-bought cream cheese frosting works great. Or skip it for a lighter, snackier vibe. Either way, you win.
Fast and Perfect for Any Fall Moment
This cake is your lazy Sunday savior. It’s also a lifesaver when you forget you signed up to bring dessert. No mixer, no measuring — just dump, mix, and bake. The texture is thick and soft, like pumpkin bread and spice cake had a baby.
It fits right in at potlucks, Thanksgiving tables, or after-school snacks. Honestly, it’s good straight from the fridge with a fork. Midnight snack magic.
Sheet Cake or Cupcakes? You Decide
Bake it in a 9×13” pan for easy slicing, or make cupcakes for little handheld treats. Want fluffier cupcakes? Add a couple more eggs. Want them denser? Stick with two. The recipe’s super forgiving — like a good friend who always says “no worries.”
What You’ll Need
Carrot Cake Mix or Spice Cake Mix
Carrot cake mix often includes bits of carrot or raisins. Spice cake is smoother and more, well, spicy. If you’re into a more velvety texture with a bold fall flavor, go with spice cake. If you want some texture and carrot flecks, use carrot cake mix. Both are delicious.
Pumpkin Puree (Not Pie Filling!)
Make sure you grab the can that says “100% pumpkin” and not pumpkin pie filling. Pie filling has added sugar and spices, which can throw off the balance here.
Eggs
Two eggs give you a nice, moist texture that holds together well. If you’re making cupcakes, you can bump up to 3 or 4 eggs for a lighter crumb.
Optional: Cream Cheese Frosting
Store-bought is perfect here. Let it sit out a bit so it spreads easily. You can even stir in a dash of cinnamon or nutmeg for a little extra cozy.
How to Make Easy Pumpkin Carrot Cake
Quick Step-by-Step
- Preheat your oven to 350°F and grease a 9×13” pan.
- In a large bowl, mix the cake mix, pumpkin puree, and eggs.
- Stir until smooth and well blended.
- Pour into your pan and spread evenly.
- Bake for 20–25 minutes or until a toothpick comes out clean.
- Let it cool completely.
- Frost with cream cheese frosting, if using.
- Cover and store in the fridge.
Tips for a Better Bake
Watch the edges — when they pull away from the pan slightly and turn golden, it’s usually done. A toothpick test in the center is your best bet. If it comes out mostly clean (a few crumbs are okay), pull it out.
Cupcake Version
Egg Tips and Texture
Use the same ingredients, but you can tweak the eggs. Two eggs will give you a muffin-like density. Four eggs will make them puffier and more cupcake-like.
Bake Time and Serving Ideas
Line your muffin tin and fill each cup about ¾ full. Bake at 350°F for 18–25 minutes. Cool them fully before frosting. Top with a sprinkle of cinnamon sugar or crushed walnuts for extra flair.
Nutrition Snapshot (Per Serving – Est.)
- Calories: 203
- Carbs: 38g
- Fat: 5g
- Sugar: 26g
- Fiber: 1g
- Protein: 2g
- Vitamin A: 3333 IU
- Sodium: 239mg
- Iron: 1mg
- Calcium: 63mg
Nutrition Note
This is just an estimate! If you need exact details, use a calculator based on the brands you use. The frosting adds more sugar and fat, so factor that in if needed.
More Fall Recipes to Try
Once you’ve made this, here are more cozy bakes worth warming your oven for:
Try soft pumpkin snickerdoodles with a hint of spice, or these pumpkin cream cheese muffins perfect for fall mornings.
Need more loaf love? You’ll adore this chocolate chip pumpkin bread loaded with cozy flavor, or go classic with cinnamon swirl pumpkin bread with a moist, tender crumb.
Follow along for more ideas on Pinterest and Facebook.
Frequently Asked Questions
Can I make carrot cake with pumpkin?
Yes! This recipe proves it works beautifully. The pumpkin adds moisture and richness that pairs so well with the spices in the mix.
What is the secret ingredient in carrot cake?
For this version? The pumpkin. It adds body, flavor, and that soft, melt-in-your-mouth bite.
Can of pumpkin and carrot cake mix?
Yep. Just mix those two with a couple of eggs and you’re golden. It’s the fastest cake you’ll ever make.
How do you make a 2 ingredient pumpkin cake?
Just the pumpkin and the cake mix. No eggs needed. It won’t rise quite as much, but it’s still moist and tasty kind of like a chewy pumpkin bar.
Recipe Card
Print
Easy Pumpkin Carrot Cake Recipe That’s Cozy and Quick
- Total Time: 30 minutes
- Yield: 12 servings
Description
This easy pumpkin carrot cake is moist, warmly spiced, and comes together in one bowl with just a few pantry staples. Perfect for fall baking, potlucks, or when you need a quick dessert.
Ingredients
1 box carrot cake mix (or spice cake mix)
1 (15 oz) can pumpkin puree
2 eggs
1 can cream cheese frosting (optional)
Instructions
1. Preheat oven to 350°F and grease a 9×13″ pan.
2. In a large mixing bowl, combine the cake mix, pumpkin, and eggs.
3. Stir until well blended and smooth.
4. Pour the batter into the greased pan and spread evenly.
5. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely in the pan.
7. Frost with cream cheese frosting if desired.
8. Store covered in the refrigerator.
Notes
You can use spice cake mix for a smoother texture and bolder flavor.
For cupcakes: line muffin tins, fill 3/4 full, and bake at 350°F for 18–25 minutes.
Use 2–4 eggs depending on how fluffy you want your cupcakes.
Add cinnamon or vanilla to frosting for extra fall flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 203
- Sugar: 26g
- Sodium: 239mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 16mg