Pumpkin Carrot Cake
This pumpkin carrot cake is a delicious mashup of two classics topped with a rich, dairy-free cream cheese frosting.
Servings: 9
Calories: 375kcal
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.
Video
Notes
- Refrigerate leftovers for up to 5 days in an airtight container.
- Mix your dry and wet ingredients until just combined. Overmixing can make the cake dense.
- Bring all your cold ingredients to room temperature for easy mixing and better baking.
- It's important to cool your cake completely before frosting it. Even a slightly warm cake will cause the frosting to thin.
Nutrition
Calories: 375kcal | Carbohydrates: 51g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 570mg | Potassium: 219mg | Fiber: 6g | Sugar: 25g | Vitamin A: 6696IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 2mg
