Welcome, dear friends! I’m thrilled you’re here to bake along—this Pumpkin Purée Carrot Cake is a true heart-warmer, bursting with wholesome fall flavors. It’s moist, naturally sweet, and gluten-free—bringing pumpkin, carrots, and oat flour into a comforting, spiced hug of goodness. If you enjoy this, don’t forget to subscribe for more delicious recipes delivered right to your inbox!
Overview of Pumpkin Purée Carrot Cake
This pumpkin carrot cake is ideal for cozy brunches, autumn tea times, or even as a nutritious sweet treat for school-lunchbox surprises. You’ll love it because it’s:
- Moist & flavorful: thanks to real pumpkin purée, shredded carrots, warm spices, and a hint of vanilla.
- Naturally sweet: maple syrup (or honey) takes the place of refined sugar.
- Gluten-friendly: made with oat flour—no wheat needed!
- Hearty & wholesome: egg or flax-egg protein, healthy oils, and optional raisins or walnuts for texture.
Ingredient List
- ¾ cup (180 g) pumpkin purée
- ¾ cup (75 g) finely shredded carrots
- 2 large eggs (or flax eggs for vegan)
- ⅓ cup (80 ml) maple syrup or honey
- ¼ cup (60 ml) melted coconut oil or olive oil
- 1 tsp vanilla extract
- 1½ cups (150 g) oat flour
- 1½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger
- ¼ tsp salt, 1 tsp baking powder, ½ tsp baking soda
- Optional: ⅓ cup chopped walnuts or raisins
Tools Needed
- Medium & large mixing bowls
- Grater or food processor for carrots
- 8×8″ (20×20 cm) baking pan
- Whisk and rubber spatula
Substitutions & Additions
- Use almond or buckwheat flour for a grain-free alternative.
- Add ½ cup crushed pineapple or applesauce for extra moisture.
- Sweeten with agave or brown rice syrup if avoiding honey.
How to Make Pumpkin Purée Carrot Cake
- Prep & preheat: Preheat oven to 350 °F (175 °C). Grease or line your 8×8″ pan.
- Wet ingredients: In a large bowl, whisk together eggs (or flax eggs), pumpkin purée, maple syrup, melted oil, and vanilla until creamy. I always smile here—look at that pretty orange!
- Dry ingredients: In another bowl, stir oat flour, spices, salt, baking powder, and baking soda.
- Combine: Fold dry into wet until just combined. Then gently stir in carrots, and optional walnuts or raisins. Batter should be thick, vibrant, and aromatic.
- Bake: Transfer to pan, smoothing the top. Bake 25–30 minutes or until a toothpick comes out clean. The aroma filling your kitchen is enough to make you swoon!
- Cool: Let cool completely before slicing—this helps the cake set into a beautifully tender crumb.
What to Serve with Pumpkin Purée Carrot Cake
- A drizzle of vanilla yogurt or dairy-free cream for added tang.
- Dust lightly with cinnamon or pumpkin-spice powder on top.
- Serve alongside a warm latte, chai, or herbal tea. I love it with my favorite hazelnut coffee—so cozy!
Tips for Making It Perfect
- Avoid soggy bottoms: Make sure pumpkin purée is not too watery—drain if homemade.
- Measure flour right: Spoon and level oat flour for accurate results.
- Make-ahead: Bake the night before; it tastes even better the next day as flavors meld.
- No pan? Turn into muffins—bake 18–20 minutes for single servings.
Storage Instructions
- Room temp: Store in an airtight container for up to 3 days.
- Refrigerator: Up to 5 days, especially with yogurt or cream topping.
- Freezing: Slice, wrap in parchment and foil, freeze up to 3 months. Thaw overnight in fridge, warm gently before serving.
General Information
This cake was inspired by my Italian-American nonna mixing pumpkin into her famous carrot cake—so this feels like a generational hug! Packed with beta-carotene, fiber, and protein, it’s a wholesome spin on celebratory sweets. Perfect for Thanksgiving mornings or crisp autumn afternoons.
Frequently Asked Questions
Q: Can I use store-bought gluten-free flour mix?
A: Yes, but stick to light blends based on oat/rice—skip heavy blends for sturdier bake.
Q: How to make it oil-free?
A: Substitute oil with unsweetened applesauce (¼ cup) or mashed banana for moist results.
Q: Can I add cream cheese frosting?
A: Sure! Lighten by using Greek yogurt mixed with a bit of cream cheese and honey.
Q: Vegan egg substitute?
A: Use 2 flax eggs (2 Tbsp ground flax + 6 Tbsp warm water), rest 5 min until gel forms.
Q: What’s the texture like?
A: Think dense yet fluffy, with a tender crumb and soft moisture—satisfyingly sliceable.
Conclusion
This Pumpkin Purée Carrot Cake is a burst of autumn joy: warmly spiced, naturally sweet, and brightened by healthy ingredients. If you’re craving similar bakes, try my Maple Banana Oat Muffins or Zucchini Oat Bread next—they also spotlight whole-grain goodness.
Enjoy each bite, tag me with your photos on Pinterest @poulefrecipe or Instagram, and leave a review below so I can celebrate with you! Happy fall baking, amiga! 🎉
Interactive Elements
Leave a comment sharing your favorite endless winter twist or topping—I’m here cheering you on! Tag me on Pinterest at https://www.pinterest.com/poulefrecipe/ 💕 I love seeing your creations.
Nutritional Information (approx. per serving; 12 servings)
| Calories | Fat | Sat Fat | Carbs | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|
| 180 kcal | 9g | 4g | 22g | 3g | 10g | 4g |
Delightfully Cozy Pumpkin Purée Carrot Cake for Fall 🍁✨
- Total Time: 40 mins
- Yield: 12 servings 1x
Description
A cozy, gluten-free Pumpkin Purée Carrot Cake made with oat flour, warm spices, and natural sweetness—perfect for autumn baking!
Ingredients
¾ cup pumpkin purée
¾ cup shredded carrots
2 eggs (or flax eggs)
⅓ cup maple syrup
¼ cup melted coconut oil
1 tsp vanilla extract
1½ cups oat flour
1½ tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp salt
1 tsp baking powder
½ tsp baking soda
Optional: ⅓ cup walnuts or raisins
Instructions
1.
2. Preheat oven to 350°F and grease an 8×8″ pan
3. Whisk wet ingredients: eggs, pumpkin, syrup, oil, vanilla
4. Stir dry ingredients: oat flour, spices, salt, leaveners
5. Fold dry into wet, then mix in carrots and optional nuts/raisins
6. Pour into pan and bake 25–30 minutes until a toothpick is clean
7. Cool completely before slicing
Notes
1.
2. Use flax eggs to make vegan
3. Ensure pumpkin purée isn’t too watery
4. Make muffins by adjusting bake time to 18–20 minutes
5. Store in airtight container or freeze slices up to 3 months
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
