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Easy, Gluten-Free Pumpkin Carrot Cake

Sep 12, 2019 · Leave a Comment

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Tis the season to pumpkin spice everything! We are right in the middle of pumpkin season and I’ve got the perfect thing to scratch that pumpkin spice itch. As I’m typing this recipe up, I’ve actually got this Pumpkin Carrot Cake in the oven.

pumpkin carrot cake on a plate in the Pinterest pin image

We live in the Midwest so it’s still warm outside but who doesn’t love the smell of pumpkin pie spice traveling through the halls of their home?

It’s like a Bath and Body Works candle came to life and I’m about to frost it with cream cheese and enjoy it with a hot cup of coffee. Let's make a pumpkin carrot cake!

a frosted pumpkin carrot cake on a white plate, a pumpkin shaped plate next to it, and a coffee cup on a saucer filled with coffee
Yummy gluten free pumpkin carrot cake!

Why A Pumpkin Carrot Cake?

To be honest (unpopular opinion alert) I don’t really love the PSL like the majority of people do.  It’s too sweet for me and I prefer to consume my pumpkin spice via carbs and cream cheese frosting.

This is “healthy” enough to eat at breakfast (carrots and pumpkin are lean and green, right?)  but indulgent enough to have for dessert, this is a combination of a carrot cake and pumpkin bread that is sure to please a crowd! So let’s get cookin’!

Is it Bread or Cake?

In actuality, it's basically pumpkin bread. Which is why you can absolutely justify a slice for breakfast!

I love the addition of the shredded carrots though because it adds texture, color, nutrition, and it compliments the cinnamon so well. Just like in carrot cake!

And if it's going to be even a little bit like a carrot cake, we need delicious cream cheese frosting on top.

Cream Cheese Frosting with a Twist!

Ok, the little secret I have is to purchase storebought cream cheese frosting and doctor it up a bit. There is no shame in that!

I add a tablespoon of pumpkin puree to the frosting as well as a hefty pinch of cinnamon. It turns it into a decadent pumpkin cinnamon frosting that you will go crazy for.

Gluten-Free Pumpkin Carrot Cake Ingredients

Here are the list of ingredients you need to make this awesome cake. Feel free to swap in regular AP flour if you aren't trying to make it gluten free.

  • 1 can pumpkin
  • 3 eggs
  • ¼ cup coconut oil melted
  • 2 ¼ cups gluten-free flour I used Krusteaze (or use all-purpose flour)
  • ⅓ cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup finely grated carrots
  • 1 jar cream cheese frosting or homemade!

Making The Cake

First the most important things to remember are to let the ingredients come to room temperature and don't forget grease or line your baking pan!

  1. Preheat oven to 350. In a medium mixing bowl, mix together 1 can of pumpkin, eggs, and melted coconut oil.
  2. In a large mixing bowl mix flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  3. Add wet ingredients to dry ingredients and mix. Fold in grated carrots
  4. Line a loaf pan with parchment paper and give it a good spray with nonstick cooking spray. Pour batter into the pan and bake at 350 for 45 min.
  5. Let cake cool completely then top with cream cheese frosting. Enjoy!
pumpkin carrot cake baked in loaf pan
Bake for 45 min, insert a toothpick and if it comes out clean the pumpkin carrot cake is done!

Benefits of Baking With Pumpkin

Even though the flavor is amazing, baking with pumpkin has added health benefits too! Pumpkin is really high in antioxidants and vitamin A!

It also helps to keep this cake super moist!

Storing Pumpkin Carrot Cake

The best way to store this bread is to slice it and store in an airtight Tupperware. I would refrigerate it for up to 5 days. Just heat up the slice in the microwave for that "fresh from the oven" taste!

pumpkin carrot cake pin image
Print

Pumpkin Carrot Cake

Course Sides and Shareables
Cuisine Dessert
Keyword bread, cake, carrot, carrot cake, cream cheese, dessert, easy pumpkin bread, fall recipe, gluten free, gluten free baking, pumpkin, pumpkin spice
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Calories 210kcal
Author Sara Ayesh

Ingredients

  • 1 can pumpkin
  • 3 eggs
  • ¼ cup coconut oil melted
  • 2 ¼ cups gluten free flour I used Krusteaze or use all purpose flour
  • ⅓ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup finely grated carrots
  • 1 jar cream cheese frosting or homemade!

Instructions

  • Preheat oven to 350. In a medium mixing bowl, mix together 1 can pumpkin, eggs, and melted coconut oil.
  • In a large mixing bowl mix almond flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  • Add wet ingredients to dry ingredients and mix. Fold in grated carrots
  • Line a loaf pan with parchment paper and give it a good spray with non stick cooking spray. Pour batter into pan and bake at 350 for 45 min.
  • Let cake cool completely then top with cream cheese frosting. Enjoy!

Nutrition

Serving: 1Slice | Calories: 210kcal | Carbohydrates: 30.9g | Protein: 3.9g | Fat: 7.9g

More sides and shareables

  • Creamy Parmesan Mushroom Toast
  • Easy Instant Pot Black Eyed Peas (No Soaking!)
  • Bloody Mary Deviled Eggs Recipe
  • Buffalo Chicken Pinwheels with Blue Cheese

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