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!
Why You'll Love This Carrot Pumpkin Cake
- The Perfect Mashup: The pumpkin, carrot, and 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!
Pumpkin Carrot Cake Video
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.
How to Make Pumpkin Carrot Cake
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.
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!
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.
Tips for the Best Pumpkin and Carrot Cake
- 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
- Gluten-Free Pumpin Muffins
- Gluten-Free Pumpkin Pie
- Dairy-Free Pumpkin Waffles
- Pumpkin Hazelnut Waffles
- Dairy-Free Carrot Cake Cheesecake
Frequently Asked Questions
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.
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.
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.
Related
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📖 Recipe
Pumpkin Carrot Cake
Equipment
Ingredients
Pumpkin Carrot Cake
- 2 cups gluten-free 1:1 flour
- 2 teaspoon baking soda
- ¾ tsp salt
- 1 tablespoon pumpkin spice
- 1 cup pumpkin puree room temperature
- 2 large eggs room temperature
- ½ cup oat milk
- ⅔ cup maple syrup
- ¼ cup coconut oil melted
- ½ tablespoon Singing Dog vanilla extract
- 1 teaspoon Singing Dog vanilla bean paste
- 1 cup shredded carrots
- ¼ cup pecans
Dairy-Free Cream Cheese Frosting
- 8 oz dairy-free cream cheese room temperature
- 3 tablespoon vanilla almond milk yogurt room temperature
- ¼ cup maple syrup room temperature
- 3 tablespoon Singing Dog vanilla extract
- Coconut flour
Instructions
Pumpkin Carrot Cake
- Preheat the oven to 345 degrees for a 9x13 cake or 340 degrees for two 8-inch round cake pans. Then, grease and line your chosen pans.
- Mix all the wet ingredients except the carrots in a medium bowl until well combined.
- Add all the dry ingredients except the pecans to the wet ingredients and mix until combined.
- Fold in the carrots and pecans.
- Bake a 9x13 cake for 27 to 30 minutes or two 8-inch round cakes for 33 minutes until a toothpick comes out clean.
- Cool the cake(s) completely before frosting.
Dairy-Free Cream Cheese Frosting
- Add all the frosting ingredients except the coconut flour to a large bowl and beat on medium-high for 1 to 2 minutes until fluffy.
- Add a bit of coconut flour and beat until combined. Repeat until the frosting reaches your desired thickness.
- Chill the frosting for at least 20 minutes. Then, frost the cake.
Liz says
What a delicious cake!!! Two of my favorite desserts in one. LOVE it.
Sonja says
My favourite cake made even better by adding pumpkin! This is genius! So moist and flavorful, perfect to brighten the cold winter days.
Lathiya says
The cake, as you mentioned is moist and delicious. The pumpkin and carrot belnds well and the cake tasted fabulous.
Jean says
A doubly delicious treat. Loved the frosting.
Swathi says
Pumpkin carrot cake is so yummy I loved making it , I am going to make it again.
Criss says
This pumpkin carrot cake came out moist and delicious. Definitely a recipe worth saving for future bakes.
Jean says
I was pleasantly surprised. The combo was amazing.