Easy Pumpkin Carrot Cake

Pumpkin Carrot Cake with Cake Mix

Only 3 ingredients + frosting → that’s all it takes to make this moist, flavorful Pumpkin Carrot Cake! With a box of carrot (or spice) cake mix, pumpkin puree, and eggs, you can whip up a fall favorite in under 30 minutes. Perfect for Thanksgiving, harvest parties, or when you just want a cozy, no-fuss dessert!

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 20 pieces

Ingredients

• 1 box carrot cake mix (or spice cake mix)
• 15 oz can pure pumpkin puree
• 2 eggs
• 1 can cream cheese frosting (or homemade)

Step-by-Step Instructions

1. Preheat & Prep
Preheat oven to 350°F. Grease a 9×13 pan.

2. Mix Batter
In a large bowl, combine cake mix, pumpkin puree, and eggs. Mix well until smooth.

3. Bake
Pour batter into pan and bake 20–25 minutes, until a toothpick comes out clean.

4. Cool & Frost
Let cake cool completely, then spread with cream cheese frosting. Slice & serve!

Pro Tips

• Cupcake Option: Bake as cupcakes at 350°F for 18–22 minutes.
• Spice Boost: Add pumpkin pie spice or chopped nuts for extra flavor.
• Storage: Keep covered in the fridge up to 4 days.

Nutrition Info (per serving, approx.)

Disclaimer:

Nutrition values are estimates and will vary by brand/ingredients.

Pumpkin Carrot Cake

This moist and flavorful Pumpkin Carrot Cake is made with just three ingredients plus frosting, making it a perfect dessert for Thanksgiving and harvest parties.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 20 pieces

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 1 box carrot cake mix (or spice cake mix)
• 15 oz can pure pumpkin puree
• 2 pieces eggs

Frosting

• 1 can cream cheese frosting (or homemade)

Method

 

Preparation

1. Preheat oven to 350°F and grease a 9×13 pan.

Mixing

1. In a large bowl, combine cake mix, pumpkin puree, and eggs. Mix well until smooth.

Baking

1. Pour batter into the pan and bake for 20–25 minutes, until a toothpick comes out clean.

Cooling and Frosting

1. Let the cake cool completely, then spread with cream cheese frosting. Slice & serve!

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 8gFiber: 2gSugar: 20g

Notes

Cupcake Option: Bake as cupcakes at 350°F for 18–22 minutes. Spice Boost: Add pumpkin pie spice or chopped nuts for extra flavor. Storage: Keep covered in the fridge up to 4 days.

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