A cozy, gluten-free Pumpkin Purée Carrot Cake made with oat flour, warm spices, and natural sweetness—perfect for autumn baking!

Scale

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

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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

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