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+ servings
Easy pumpkin carrot cake next to pan full and a pumpkin

Pumpkin Carrot Cake

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.
Course Dessert
Cuisine American
Keyword Pumpkin Carrot Cake
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 20 pieces
Calories 203kcal
Author Jennifer @ Plowing Through Life


  • 9x13 Baking Dish
  • Hand Mixer
  • Silicone Spatula


  • 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


Calories: 203kcal | Carbohydrates: 38g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 239mg | Potassium: 70mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3333IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg