Pumpkin Carrot Cake

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This gluten-free pumpkin carrot cake is a delicious mashup of two classic flavors. With classic carrot cake texture, the perfect fusion of carrot, pumpkin, and pumpkin spice, and a generous helping of cream cheese frosting to finish the flavor profile, this a can't-miss cake!

Carrot cake and pumpkin cake are two of my favorite fall treats. They're perfect for all the holidays that come around during that time or just a random weeknight dessert.

I combined those two loves into one delicious cake, and I think you're going to love it as much as I do, especially after a rich, delicious main like this garlic shrimp pasta.

Why You'll Love Pumpkin Carrot Cake

The Perfect Mashup: The pumpkin, carrot, and pumpkin spice flavors were made for each other! Even cream cheese frosting is always used with both kinds of cake.
Moist and Tender: This cake is super moist and tender.
Basic Ingredients: Everything needed for this cake can be found in your kitchen or local grocery store.
Easy: Both the cake and frosting are so simple!

Ingredients

Pumpkin Carrot Cake

Gluten-Free Flour: I prefer Bob's Red Mill 1:1 gluten-free flour because I find it gives my baked goods the best texture.
Pumpkin Pie Spice: I prefer OliveNation pumpkin pie spice for its exceptional quality and delicious flavor. Use Code: NK15 for 15% off.
Pumpkin Puree and Shredded Carrots: Pumpkin puree and shredded carrots give this cake its wonderful mix of flavors.
Maple Syrup: Maple syrup adds classic holiday sweetness to the recipe.
Coconut Oil: Coconut oil adds more moisture and fat to the cake, making it even more tender.
Vanilla Extract and Vanilla Bean Paste: I prefer Singing Dog vanilla extract and vanilla bean paste for their quality, purity, and intense vanilla flavor.
Pecans: Pecans add extra texture and an earthy, nutty flavor to the cake.

Cream Cheese Frosting

Dairy-Free Cream Cheese: Dairy-free cream cheese gives the frosting its rich texture and tanginess with no milk.
Vanilla Almond Milk Yogurt: This dairy-free yogurt adds richness to the frosting.
Maple Syrup: Maple syrup sweetens the frosting with no refined sugars.
Vanilla Extract: Singing Dog vanilla adds a deep, rich vanilla flavor to the frosting.
Coconut Flour: Coconut flour is used as needed to thicken the frosting.

See the recipe card at the end of the post for a full list of ingredients and their exact amounts.

Flavor Variations

Nut-Free: Leave the nuts out if you or someone you know is allergic.
Traditional: You can use regular flour and dairy-based ingredients if you have no diet restrictions.
Walnuts: Walnuts are an excellent replacement for the pecans.
Chocolate Chips: Chocolate chips are a tasty, unexpected addition to the cake.
Cakes: Make one 9x13 cake or use two 8-inch round cake pans to make a layer cake.

Instructions

Pumpkin Carrot Cake

1: Mix all the wet ingredients in a medium mixing bowl until well combined. Then, add all the dry ingredients except the pecans and carrots and mix on medium-low until combined. Finally, fold in the carrots and the pecans.

2: Pour the batter into a prepared 9x13 baking dish or two 8-inch round cake pans and bake until a toothpick comes out clean. You'll find temperatures and times for both methods in the recipe card.

Pumpkin Carrot Cake in the pan with frosting

3: Remove the cake from the oven and let it cool completely before frosting it.

Low-Sugar Cream Cheese Frosting

1: Combine all the ingredients in a mixer and beat on high until fluffy. Slowly add coconut flour as needed to thicken the frosting. Then, chill it for at least 20 minutes in the fridge. Frost the cake and enjoy!

Pumpkin Carrot Cake with cinnamon sticks

Hint

Be sure not to overbake the cake. It's already a golden color from the ingredients, so color isn't a big help. Check the cake with a toothpick about 5 minutes before the specified time to ensure you don't overbake it!

Storage

Refrigerate this cake for up to five days in an air-tight container.

What to Serve with This Carrot Pumpkin Cake Recipe

This recipe has all the sweet flavors of fall, so serve it as dessert after hearty fall meals like beef stew, gluten-free hamburger helper, or air fryer thin pork chops.

Expert Tips

Mix your dry and wet cake ingredients until just combined. Overmixing can make the cake dense.
Bring all your cold cake batter ingredients to room temperature before using them. This ensures they are easily mixed without overmixing.
Be sure you fully cool your cake before frosting. Any frosting will thin if it's added to a warm cake, but this dairy-free frosting is particularly sensitive to that.

More Delicious Pumpkin and Carrot Recipes

Frequently Asked Questions

Does dairy-free cream cheese frosting taste different?

Dairy-free cream cheese frosting has a similar flavor to traditional cream cheese frosting, but it can taste different. Some people say it's a bit sweeter with less tang. However, it's still incredibly delicious and a great way to enjoy frosting without dairy.

Does gluten-free cake taste the same as regular cake?

These days, gluten-free cake is almost indiscernible from regular cake. Gluten-free flours have come a long way, and many of them contain everything they need to make the cake rise and have the same texture as a regular cake with almost exactly the same flavor.

Why did my frosting thin out?

If you try to frost a warm cake, the frosting will get thin as it warms up from the heat of the cake. Be sure your cake is FULLY cooled before frosting it.

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Comments

5 from 17 votes (8 ratings without comment)