Gluten-free Pumpkin Carrot Cake, Paleo
This gluten-free pumpkin carrot cake is a satisfying snacking cake with pumpkin spice and pumpkin flavor and shredded carrots. It is a wonderful Paleo dessert or snack.
This pumpkin spice carrot cake is a mix between carrot cake and pumpkin cake and it is satisfying! It is also topped in an almond maple drizzle. All while being dairy-free, gluten-free, grain-free and Paleo.
Check out our gluten-free carrot cake banana bread and our paleo pumpkin muffins for other satisfying carrot or pumpkin desserts.
Why this recipe works
- This recipe is great for those with allergies. It is gluten-free, dairy-free, peanut-free, and soy-free.
- This recipe is great for those following a Paleo or Gluten-free diet.
- This recipe uses healthier ingredients like almond flour and olive oil.
Recipe ingredients
- almond flour– blanched almond flour works best because it is refined in texture.
- tapioca flour– this mixes well with almond flour and coconut flour to make a fluffy texture in gluten-free baking.
- coconut flour– this is highly absorbent so only use the amount listed in the recipe.
- cinnamon, cloves, ginger– these spices add a nice Fall flavor to the cake.
- baking soda– this helps the cake rise.
- maple syrup and honey– these naturally sweeten the cake.
- pumpkin puree– canned or from-scratch both work well here.
- eggs– this helps bind the batter together.
- olive oil– this is used to replace butter in baking.
- carrots– these will be shredded and folded into the batter.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of tapioca flour, you can use arrowroot powder.
- Instead pf maple syrup, you can use honey.
- Instead of honey, you can use maple syrup.
- Instead of olive oil, you can use avocado oil.
Step by step instructions
Step 1
Step 1: Shred your carrots and set aside.
Step 2
Step 2: In one bowl, mix almond flour, tapioca flour, coconut flour, cinnamon, ground cloves, ground ginger, baking soda and salt together.
Step 3
Step 3: In another bowl, whisk the maple syrup, honey, pumpkin puree, eggs, olive oil and water together.
Then add the bowl of dry ingredients to the bowl of wet ingredients.
Step 4
Step 4: Pour the batter into a pan and bake!
Step 5: In a small bowl, mix the almond butter, maple syrup, almond milk, vanilla and cinnamon to make the almond maple drizzle. Sprinkle on top of the cake and then serve.
Expert tips
- You can eat this Pumpkin Carrot Cake both with or without the Almond Maple Drizzle.
- You can add pumpkin seeds to the top of this cake as decor.
- To store: cover and leave on your countertop for 3-4 days.
Prep 10 minutesCook 40 minutesTotal 50 minutesMakes 9 pieces
Ingredients
Pumpkin Carrot Cake ingredients:
- 1 cup almond flour
- 3/4 cup tapioca flour
- ¼ cup coconut flour
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp ground ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup maple syrup
- ¼ cup honey
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup extra virgin olive oil
- 1/4 cup water
- 1 1/4 cup shredded carrots, 1 carrot shredded by hand with cheese grater
Almond Maple Drizzle ingredients:
- 1 Tbs almond butter
- 2 Tbs almond milk
- ½ tsp vanilla
- 1 tsp maple syrup
- a pinch of cinnamon
Method
- Preheat the oven to 350 degrees F. Grease an 8 x 8 inch pan.
- In a large bowl, mix the almond flour, tapioca flour, coconut flour, cinnamon, ground cloves, ground ginger, baking soda, and salt together
- In another large bowl, whisk together the maple syrup, honey, pumpkin puree, eggs, olive oil, and water, until the mixture thickens.
- Pour the bowl of dry ingredients into the bowl of wet ingredients and mix well. Fold the shredded carrots into the batter.
- Pour the batter into the pan, and smooth the top with a spatula.
- Bake for 35-40 minutes, until a tooth pick comes out clean and the top is golden. Let the cake cool for 5-10 minutes in the pan and then transfer to a wire rack to cool.
- While the pumpkin carrot cake is baking, make the frosting. In a small bowl, mix 1 Tbs almond butter, 2 Tbs almond milk, ½ tsp vanilla, 1 tsp maple syrup, and a pinch of cinnamon together until smooth.
- Drizzle the cake with the frosting, and serve.
Notes
- Instead of tapioca flour, you can use arrowroot powder.
- Instead pf maple syrup, you can use honey.
- Instead of honey, you can use maple syrup.
- Instead of olive oil, you can use avocado oil.
