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!

Pumpkin Carrot Cake with Almond Maple Drizzle {Paleo, GF} | Perchance to Cook, www.perchancetocook.com

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.

Pumpkin Carrot Cake with Almond Maple Drizzle {Paleo, GF} | Perchance to Cook, www.perchancetocook.com

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.

Pumpkin Carrot Cake with Almond Maple Drizzle {Paleo, GF} | Perchance to Cook, www.perchancetocook.com

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} | Perchance to Cook, www.perchancetocook.com

Pumpkin Carrot Cake with Almond Maple Drizzle {Paleo, GF} | Perchance to Cook, www.perchancetocook.com

Pumpkin Carrot Cake with Almond Maple Drizzle {Paleo, GF} | Perchance to Cook, www.perchancetocook.com
Print Recipe
5 from 1 vote
Rate this Recipe »

Pumpkin Carrot Cake with Almond Maple Drizzle {Paleo, GF}

Servings: 9 pieces
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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:

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.
Author: Dominique | Perchance to Cook