Pumpkin Carrot Cake
User Reviews
5
Pumpkin Carrot Cake
Description
This Pumpkin Carrot Cake brings together dry ingredients including flour, baking soda, salt, and a full tablespoon of pumpkin pie spice to infuse warm flavor. The wet ingredients combine eggs, pumpkin puree (not pumpkin pie filling), melted coconut oil, oat milk, real maple syrup, and vanilla extract. Grated carrot, toasted walnuts, and shredded coconut are folded into the batter for added texture and natural sweetness.
Baked in two 6-inch pans or one 9-inch pan, the cake is baked until a toothpick comes out clean and then cooled completely before frosting. The frosting combines room-temperature cream cheese, Greek yogurt, and maple syrup, whipped to a fluffy consistency.
The resulting cake is moist with a balanced spice profile from the pumpkin pie spice and a pleasant nuttiness from walnuts and coconut. The cream cheese and yogurt frosting adds a tangy and creamy contrast to the cake.
Freshly grated carrots are recommended for moistness, and pumpkin puree can be substituted with other squash or sweet potato purees. Coconut oil may be replaced with other melted fats as preferred. The cake keeps well and is said to improve in flavor the next day, and it can be made ahead and stored covered in the refrigerator for up to five days.
Ingredients
Dry:
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice yes Tablespoon!
- ¾ teaspoon salt
Wet:
- 2 large egg room temperature
- 1 cup pumpkin NOT pumkin pie filling, puree
- ¼ cup coconut oil melted
- ½ cup oat milk
- ⅔ cup maple syrup real
- 1 tablespoon vanilla extract pure
- 1 cup carrot grated
Mix-Ins:
- ½ cup walnuts toasted and cooled, chopped
- ½ cup coconut shredded
Cream Cheese Yogurt Frosting:
- 8 oz cream cheese room temperature, or Neufchatel
- ¼ cup Greek yogurt room temperature, vanilla flavor
- ¼ cup maple syrup room temperature, real
Instructions
- Preheat the oven to 350°F and grease and line two 6-inch cake pans or one 9-inch cake pan with parchment paper.
- In a medium mixing bowl, whisk all the dry ingredients together. Set it to the side.
- In a large mixing bowl, whisk all the wet ingredients together, excluding the carrots.
- Add dry ingredients to wet ones and fold the shredded carrots, walnuts, and shredded coconut in.
- Then, evenly divide the cake batter between the two greased and lined cake tins.
- Bake for 40 - 50 mins or until a toothpick comes out clean. Do not overbake the cakes, or they will be dry - they will continue to cook a little as they cool. Let cakes cool for 10 minutes, then carefully flip them out onto a wire cooling rack. Let them cool completely before frosting!
- While the cake cools, make the frosting by placing all ingredients in a large mixing bowl and beating with a handheld electric mixer for 1 – 2 minutes until fluffy and smooth. Make sure the ingredients are at room temperature. You can also you a stand mixer with a paddle attachment.
- Frost the cooled cake by spreading about ⅔ - ¾ cups of frosting on the first layer, then gently place the second cake layer on top. Spread the rest of the frosting around the sides (if desired) and over the top of the cake. Decorate with crushed walnuts. Store the cake in the refrigerator for up to five days. You can serve it cold or bring it to room temperature an hour before serving.
Notes
- Use freshly grated carrots with a box grater for a moister texture.
- Substitute pumpkin puree with butternut squash, sweet potato, or acorn squash puree.
- Melted coconut oil can be replaced with unsalted butter or vegan dairy-free butter.
- Oat milk may be swapped for cow's milk, almond, coconut, or cashew milk.
- Omit walnuts for a nut-free version.
- The cake tastes better the next day; it can be baked and frosted up to one day in advance.
- Store leftover frosted cake covered in the refrigerator for up to five days; serve cold or bring to room temperature before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 35mg | 12% |
| Sodium | 430mg | 18% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 5189IU | 104% |
| Vitamin C | 2mg | 2% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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