Carrot Pumpkin Bundt Cake

This Carrot Pumpkin Bundt Cake with Cream Cheese Drizzle, is a moist, spicy and super delicious carrot cake!  This carrot cake is taken to the next level with the addition of pure pumpkin which adds a gorgeous silky texture!  A cake that is perfect any time of year!

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Is it safe to say the F word yet?  Fall?  I have to admit I’m saying it without hesitation around here because quite frankly it feels like fall.  It was summer, then literally overnight it turned to fall.  Like the kind of fall that requires the furnace to be turned on, and the jeans to come out.  I’ve even worn my UGGS out…it’s that chilly here.  But I don’t mind…we had such a nice summer…hot, fun and full of adventure.  And after a busy summer, I was more than ready for fall and everything that comes along with it, like routine, cozy fall dinners and everything pumpkin. Yes, I’ve busted out the pumpkin and I won’t apologize.  I can’t.  Pumpkin flavoured everything is fantastic.

So when I was deciding on a dessert to take to a family dinner last weekend, I didn’t hesitate to make something pumpkin themed.  I had already made a Pumpkin Bundt Cake earlier in the week (recipe coming soon), so I wanted to make something different…enter this Carrot Pumpkin Bundt Cake with Cream Cheese Drizzle.

Carrot Pumpkin Bundt Cake  2{A Pretty Life}

And when I say drizzle maybe we could call it splatter?  Because I really did just splatter the icing all over the cake.  All over.  Messy, willy nilly and without apology.  Without abandon.

Carrot Pumpkin Bundt Cake  3{A Pretty Life}

And I love how it looks.  It has a fancy yet rustic look, which is good news for those of us who can’t ice a cake like an expert.  As I’ve admitted before, I cannot ice a cake for the life of me, so when I have a chance to splat icing on a cake I’ll take it.

Carrot Pumpkin Bundt Cake  {A Pretty Life}

Anyway, enough about the icing, the cake really is the star of this show.  This is a moist, spicy and super delicious carrot cake.  The addition of the pumpkin adds a gorgeous silky texture, and the spices bring up memories of fall.  With  the carrot and coconut, this cake is SO good.  Perfect for breakfast, lunch, dinner…any time of the year.

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Carrot Pumpkin Bundt Cake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Recipe adapted from Looneyspoons

Ingredients

Carrot Pumpkin Bundt Cake:

  • 13/4 cups flour
  • 1 tbsp cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 - 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup canned pure pumpkin
  • 1 cup lightly packed brown sugar
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups finely grated carrots
  • 1/2 cups shredded sweetened coconut
  • 1/2 cups walnuts optional
  • 1/2 - 3/4 cup raisins optional

Cream Cheese Drizzle:

  • 1 package of cream cheese room temperature
  • 2 tbsp butter
  • 1 cup icing sugar
  • 1 - 2 tbsp cream or milk

Instructions

Carrot Pumpkin Bundt Cake:

  1. Preheat your oven to 350 degrees.
  2. Prepare a Bundt pan, by greasing and dusting it with flour. This cake is very moist so you need to do this step!
  3. In a bowl combine the flour, cinnamon, baking soda, baking powder, nutmeg, ginger and salt. Set aside.
  4. In a mixer, combine the pumpkin, sugar, buttermilk, vegetable oil, eggs and vanilla. Mix well.
  5. Add the dry ingredients slowly to the wet mixture, and gently combine.
  6. Stir in the carrots, coconut, nuts, and raisins.
  7. Pour the cake batter into the prepared Bundt pan and bake for 1 hour, or until a toothpick inserted into the centre of the cake comes out clean.
  8. When done baking, cool the cake in the pan for 15 minutes before turning it out onto a cooling rack.
  9. When the cake has cooled completely, you can ice it!

Cream Cheese Drizzle:

  1. Beat together the cream cheese and butter until it is smooth.
  2. Slowly add the icing sugar and cream, and mix until smooth.
  3. Pipe the icing onto the cake - I like to use a ziplock bag and cut a corner, then drizzle it all over the cake. Be free with it and have fun!

 

If you love carrot or pumpkin, I really hope you try this recipe.  You’ll want a second piece, trust me.  Even the kids had seconds which amazed me…kids are funny with carrot cake sometimes, but this was very well received!

Carrot Pumpkin Bundt Cake  4{A Pretty Life}

Enjoy and have a delicious day!

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5 Comments

  • Reply Angeline P September 15, 2015 at 8:03 AM This looks Ah-mazing! I am with ya girl! If I don't have to frost a cake then I am better off :) So glad you are enjoying the coming of Fall as I am. Have a great week!
    • Reply Jo-Anna@APrettyLife September 15, 2015 at 11:10 AM Thank you Angeline! I say simple & beautiful is best! Enjoy your fall! :)
  • Reply Linda September 21, 2015 at 9:22 PM Shared on my Facebook page ... scheduled tomorrow. Best wishes, Linda @Crafts a la mode
  • Reply Caroline Csak September 21, 2016 at 8:40 PM This has just shown up on my Facebook feed. Was reading it, but then had to check out when you'd actually written the post when you said "we've had such a nice summer". Being a fellow Calgarian, it made me wonder what part of the city you live in, as we certainly haven't!! Lovely looking recipe, by the way!
    • Reply Jo-Anna@APrettyLife September 22, 2016 at 3:18 PM Ha so true! This was from last summer when we actually had a summer! ;)

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