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5 from 6 votes

Pumpkin Carrot Cake

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Sides and Shareables
Cuisine: Dessert
Servings: 10
Calories: 210kcal
Author: Sara Ayesh


  • 1 can pumpkin
  • 3 eggs
  • ¼ cup coconut oil melted
  • 2 ¼ cups gluten free flour I used Krusteaze or use all purpose flour
  • 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!


  • 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!


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