Preheat your oven to 350F and gather all your ingredients.
Grease your Bundt pan using cake pan grease and set aside.
In a mixing bowl, grate your washed carrot using a cheese grater then set a side.
In a mixing bowl add flour, sugar, baking soda, baking powder, salt and cinnamon. Mix together using a whisk until there are no lumps.
In a separate bowl, add in oil, eggs, vanilla and pumpkin extract, pumpkin puree and your grated carrots then mix.
Add your wet ingredients into the dry ingredients, and mix using a hand blender. Try not to over mix the batter, just enough to incorporate all the ingredients
Using a spoon, scoop the batter and add it evenly to the Bundt pan. Completely fill the pan until there is no batter left in the bowl then give the Bundt pan a light slam on the counter top so release any air bubbles.
Place the Bundt pan into the oven and bake for about an hour at 350F.
To check the readiness of the cake, use the toothpick method, only, insert a skewer instead of the toothpick. If the skewer comes out clean your pumpkin carrot cake is baked. If the skewer comes up dirty, your cake still needs more time.
Once the cake is done baking, remove from the oven and allow the cake to rest for at least 10 minutes before inverting.
Add cream cheese frosting or glaze to your cake and enjoy.