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This gluten-free pumpkin carrot cake is a delicious snacking cake with pumpkin spice and pumpkin flavor and shredded carrots. It is a wonderful Paleo dessert or snack.

Gluten-free pumpkin carrot cake slices stacked on top of each other.

This pumpkin spice carrot cake is a mix between carrot cake and pumpkin cake and it is delicious! It is also topped in an almond maple drizzle. All while being dairy-free, gluten-free, grain-free and Paleo.

Check out my gluten-free carrot cake banana bread and my paleo pumpkin muffins for other delicious 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.
A slice of pumpkin carrot cake being lifted out of the plate.

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 homemade 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

Shredded carrots on a plate.
Step 1

Step 1: Shred your carrots and set aside.

Dry ingredients for paleo pumpkin carrot cake.
Step 2

Step 2: In one bowl, mix almond flour, tapioca flour, coconut flour, cinnamon, ground cloves, ground ginger, baking soda and salt together.

Pumpkin spice carrot cake batter.
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.

Pumpkin spice carrot cake with drizzle on.
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.
Recipe for pumpkin carrot cake on a plate.

Other pumpkin desserts you’ll love

Did you try this recipe? Please leave me a ⭐ review below!

5 from 3 votes

Gluten-free Pumpkin Carrot Cake (Paleo)

Servings: 9 pieces
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Gluten-free pumpkin carrot cake slices stacked on top of each other.
A grain-free, paleo, gluten-free cake with hints of pumpkin spice and pumpkin flavor mixed with shredded carrot cake goodness.

Ingredients 

Pumpkin Carrot Cake ingredients:

Almond Maple Drizzle ingredients:

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Instructions 

  • 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.

Nutrition

Calories: 322kcalCarbohydrates: 32gProtein: 5gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 36mgSodium: 292mgPotassium: 172mgFiber: 4gSugar: 16gVitamin A: 7260IUVitamin C: 2mgCalcium: 69mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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11 Comments

  1. This sounds SO delicious! Definitely would be perfect for this fall season. Love that you’ve incorporated pumpkin flavors! YUM!

  2. I am alllll about maple flavors in the fall — in the past few weeks we’ve made a maple walnut bundt cake and a banana bread with maple glaze. Love the idea of pairing maple with carrot cake, too!

  3. Your ingredient list is interesting and cake is gorgeous too.Perfect yummy bake and wonderful clicks too.

  4. This is fantastic!! I don’t have to choose between a pumpkin cake and carrot cake. I really like them both so to combine the flavors is perfect. A great tribute to Fall.5 stars

  5. Yes! I’m definitely going to be baking this! I can already imagine how delicious the flat will smell when this is in the oven.