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+ servings

Pumpkin Carrot Cake

Sara Ayesh
5 from 5 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Sides and Shareables
Cuisine Dessert
Servings 10
Calories 210 kcal

Ingredients
  

  • 1 can pumpkin
  • 3 eggs
  • ¼ cup coconut oil melted
  • 2 1/4 cups gluten free flour I used Krusteaze or use all purpose flour
  • 1/3 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!

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: 1SliceCalories: 210kcalCarbohydrates: 30.9gProtein: 3.9gFat: 7.9g
Keyword bread, cake, carrot, carrot cake, cream cheese, dessert, easy pumpkin bread, fall recipe, gluten free, gluten free baking, pumpkin, pumpkin spice
Tried this recipe?Let us know how it was!