Pumpkin Carrot Cake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 416.2
  • Total Fat: 10.2 g
  • Cholesterol: 59.8 mg
  • Sodium: 363.9 mg
  • Total Carbs: 76.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.9 g

View full nutritional breakdown of Pumpkin Carrot Cake calories by ingredient
Report Inappropriate Recipe

Submitted by: XINE78


Classic carrot cake with cream cheese frosting with a twist! Classic carrot cake with cream cheese frosting with a twist!
Number of Servings: 12


    1 pkg. (18 oz.) carrot cake mix
    1 cup LIBBY'S® 100% Pure Pumpkin (not pumpkin pie mix)
    3 large eggs
    1/3 cup water
    3 tablespoons vegetable oil
    1 teaspoon pumpkin pie spice
    2 pkgs. (3 oz. each) light cream cheese, softened
    2 tablespoons light margarine, softened
    1 1/2 teaspoons vanilla extract
    4 cups powdered sugar
    Colored Icing or candies for decoration (optional)


Preheat oven to 350º F. Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into two 8 or 9 inch greased and floured cake pans.

Bake 30-35 minutes and cool completely before frosting.

Beat cream cheese, margarine and vanilla extract until light and fluffy. Gradually beat in powdered sugar. Spread between layers and on top and side of cake.

Decorate with colored icing or candies as desired.

Makes 1 cake with 12 slices.

Number of Servings: 12

Recipe submitted by SparkPeople user XINE78.


Rate This Recipe