Description
This Flourless Pumpkin and Carrot Autumn Blend Cake is a deeply moist, gluten-free, and wholesome treat filled with the natural sweetness of pumpkin and grated carrot. Rich in warm fall spices and made with almond flour, this cozy cake delivers the essence of autumn in every bite — tender, aromatic, and perfectly spiced.
Ingredients
2 cups (200 g) almond flour
2 tsp (6 g) pumpkin pie spice (or cinnamon, nutmeg, ginger blend)
1 tsp (5 g) baking powder
½ tsp (2.5 g) baking soda
¼ tsp (1.5 g) salt
3 large eggs, room temperature
½ cup (120 ml) pumpkin purée
1 cup (100 g) finely grated carrot
½ cup (120 ml) pure maple syrup or honey
⅓ cup (80 ml) melted coconut oil (or avocado oil)
1 tsp vanilla extract
½ cup chopped pecans or walnuts (optional)
¼ cup raisins or chopped dates (optional)
2 tbsp shredded coconut (optional)
Cream cheese frosting or coconut whipped cream for serving (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
2. In a medium bowl, whisk together almond flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
3. In a separate large bowl, whisk eggs, pumpkin purée, maple syrup, melted coconut oil, and vanilla extract until smooth and creamy.
4. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing for the best texture.
5. Fold in the grated carrot and any optional add-ins like nuts, raisins, or coconut flakes.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, top with cream cheese frosting, coconut whipped cream, or enjoy plain for a lighter treat.
10. Slice, serve, and savor the cozy flavors of fall!
Notes
• Use pure pumpkin purée, not pumpkin pie filling.
• Make it vegan by substituting eggs with flax eggs (1 tbsp ground flax + 3 tbsp water each).
• Substitute almond flour with sunflower seed flour for a nut-free version.
• For extra flavor, add a pinch of cardamom or clove.
• This cake stays fresh for up to 2 days at room temperature, 5 days refrigerated, or 2 months frozen.
• Perfectly pairs with coffee, chai latte, or warm maple cream sauce.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 10
- Sodium: 120
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 7
- Cholesterol: 65