Gluten-free Pumpkin Carrot Cake (Paleo)
A grain-free, paleo, gluten-free cake with hints of pumpkin spice and pumpkin flavor mixed with shredded carrot cake goodness.
Servings: 9 pieces
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.
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: 322kcal | Carbohydrates: 32g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 292mg | Potassium: 172mg | Fiber: 4g | Sugar: 16g | Vitamin A: 7260IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg