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.