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.
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!
Table of Contents
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!
- Preheat oven to 350. In a medium mixing bowl, mix together 1 can of pumpkin, eggs, and melted coconut oil.
- In a large mixing bowl mix 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 nonstick cooking spray. Pour batter into the pan and bake at 350 for 45 min.
- Let cake cool completely then top with cream cheese frosting. Enjoy!
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
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!
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