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