Pumpkin Carrot Cake with Almond Maple Drizzle {Paleo, GF}
For the past month or so, I have been thinking about all things Fall. It’s just such a fun time for baking and cooking everything cozy. I love it! And with this spirit of Fall, I have been wanting both carrot cake and pumpkin bread.
So instead of choosing between the two, I merged them and made this Pumpkin Carrot Cake with Almond Maple Drizzle. It’s fantastic!
There’s hints of pumpkin spice and pumpkin flavor mixed with shredded carrot cake goodness and it all just goes so well together!
Why have I never merged these before?!
I actually got the idea this summer after trying a gingerbread carrot cake in Sweden. I love how they combined two different breads/ cakes that worked so well together.
I instantly thought that pumpkin bread and carrot cake would be perfect together and finally got around to testing this theory over the weekend.
And as you could guess, it works quite well indeed.
I started off by mixing almond flour, tapioca flour, coconut flour, cinnamon, ground cloves, ground ginger, baking soda and salt together in a bowl.
Then I whisked the wet ingredients together in another bowl. This included maple syrup, honey, pumpkin puree, eggs, olive oil and water.
The olive oil is great here because it is what makes this Pumpkin Carrot Cake so moist. It’s actually a comment that several people made when they tried this cake, how moist it is.
When I say several people, I had several taste testers! I love when I can test out recipes with other people… this way I know my taste buds aren’t crazy and my recipe did indeed work out. haha
My parents, my brother, my husband, and my two neighbors all tried it and all of them said they really really liked it.
My neighbors didn’t even know it was paleo/ grain-free, and they told me that if they came around more I would make them fat haha. They loved it!
Another bonus is that your kitchen will smell incredible as it is baking. Cinnamon spice and everything nice…Very Fall.
You can eat this Pumpkin Carrot Cake both with or without the Almond Maple Drizzle.
I love the extra flavor from the drizzle here. It also adds a pretty touch to the finished product. 🙂
Pumpkin Carrot Cake with Almond Maple Drizzle {Paleo, GF}
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
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.
Nutrition
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11 Comments on “Pumpkin Carrot Cake with Almond Maple Drizzle {Paleo, GF}”
This looks absolutely delicious. The perfect fall recipe!
This sounds SO delicious! Definitely would be perfect for this fall season. Love that you’ve incorporated pumpkin flavors! YUM!
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!
Your ingredient list is interesting and cake is gorgeous too.Perfect yummy bake and wonderful clicks too.
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.
This sounds like a great combo and the cake looks so moist!
What a beautiful cake!! It would make for a delicious afternoon snack.
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.
These look fabulous for fall! I think I might make them for an upcoming party!
So many delicious fall flavours in one cake. What a great way to end a holiday meal.
Thank you! It would be a nice end to a holiday meal.