Only 3 simple ingredients create a moist and super easy Pumpkin Carrot Cake with a cake mix. A box of carrot cake mix or spice cake mix can be used in this fall or harvest party dessert.
If you enjoy this easy pumpkin dessert you may also enjoy our 4 ingredient Pumpkin Fluff.
Cake Mix and Canned Pumpkin Recipe
Pumpkin and carrot are complementary, earthy flavors that taste great in a cake. Warm, mild flavors from a can of pumpkin and cake mix stir together with eggs to create a simple and delicious cake with just three ingredients. If you count the icing this is a 4 ingredient cake.
This dessert is kind of like a pumpkin roll in a cake form. The cake has the density of a pumpkin roll, which is a bit more dense than our popular chocolate cake from a box mix. And the cream cheese icing is spread on top of this 9×13″ cake instead of rolled up in the middle like a pumpkin roll.
A box mix of carrot cake OR spice cake may be used. I recommend using the cake mix that you find easily at the grocery store. As I was shopping for carrot cake mixes they were difficult to find.
When using spice cake there is a nice mild spice cake flavor, it is not super strong or overwhelming at all. Pureed pumpkin tones the flavor down making it enjoyable for all cake lovers!
If you love this cake and the rich icing you’ll also enjoy our Carrot Cake Loaf made with fresh carrots and baked in loaf pans.
- Carrot cake mix OR Spice cake mix
- Can of puréed pumpkin
How to Make Pumpkin Carrot Cake
Preheat oven to 350°F and grease a 9×13 pan.
Combine all ingredients and mix well. Pour into pan and bake for 20 – 25 minutes until a toothpick comes out clean.
Allow to cool and frost as desired. Homemade cream cheese frosting from this Pumpkin Bars recipe tastes great as well as a jar of prepared icing.
Store covered in plastic wrap or in an airtight container in the refrigerator to increase shelf life.
Pumpkin Carrot Cupcakes
Carrot cake mix and canned pumpkin can be mixed with 2 to 4 eggs to make simple cupcakes.
Line muffin tins and fill 3/4 full. Bake at 350°F for 18 – 25 minutes until a toothpick inserted in the middle comes out clean.
Allow cupcakes to cool and then add frosting if desired.
We prefer to make a simple sheet cake because it saves so much time, but this recipe does offer multiple options.
More Delicious Pumpkin and Carrot Recipes:
Pumpkin Chocolate Chip Muffins with Applesauce is one of my son’s favorite after school snacks. These muffins are SO GOOD!
Pumpkin Pie Cake also begins with a box mix to make a cross between a pie and a cake!
Pumpkin Carrot Cake
- 1 box Carrot cake mix spice cake mix can be substituted
- 15 ounces Pureed pumpkin
- 2 eggs
- 1 can cream cheese frosting
- Preheat oven to 350°F and grease a 9 x 13" pan.
- In a mixing bowl combine ingredients and mix well.
- Pour into pan and bake for 20 – 25 minutes until a toothpick comes out clean.
- Allow to cool and frost if desired.
- Store covered in plastic wrap or in an airtight container in the refrigerator to increase shelf life
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