September 25, 2020

Pumpkin Carrot Cake

Over the last two weeks I’ve become pretty passionate about one thing and that thing is this pumpkin carrot cake. I’ve made it twice and I already plan on making it again this weekend!

Pumpkin Carrot Cake:

  • 3–4 large carrots, peeled and grated (2-cups packed)
  • 3/4 cup white whole wheat flour (or all purpose flour)
  • 3/4 cup almond flour
  • 1/2 cup brown sugar (or coconut sugar)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1/3 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened milk of choice
  • 2 tablespoons melted coconut oil

Cream Cheese Frosting:

  • 1/2 cup cream cheese of choice, room temperature
  • 1/2 cup plain greek yogurt
  • 2 tablespoons monkfruit powdered sugar
  • 2 tablespoons maple syrup

Instructions:

  • Preheat oven to 350ºF. Spray a 9×9-inch pan with nonstick cooking spray and line with parchment paper. Set aside.
  • Peel and grate the carrots. Place grated carrot on 2 pieces of paper towel and squeeze out as much of the moisture as possible.
  • Measure out 2 cups of grated carrots and place into a large bowl along with the rest of the dry ingredients and mix.
  • In a medium bowl, mix together wet ingredients.
  • Add wet ingredients into the dry ingredients and mix.
  • Pour into the prepared pan and bake for 25-30 minutes.
  • Remove from the oven and cool completely before frosting.

Cream Cheese Frosting:

  • While the carrot cake is cooling, make the cream cheese frosting. Place all ingredients into a medium bowl and mix until smooth.
  • Frost the cooled cake and sprinkle some cinnamon on top if desired. Refrigerate leftovers for up to five days.

Have you ever tried pumpkin and carrot cake together?! I has been my go-to lately and I can’t see myself stopping anytime soon.

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