Irresistible Pumpkin Purée Carrot Cake (Flourless & Gluten-Free Delight)

Thank you so much for stopping by my kitchen today—there’s something truly special about fall baking, and I’m so excited to share this Pumpkin Purée Carrot Cake with you. This recipe brings together two cozy classics into one beautifully moist, warmly spiced cake that feels like a hug in every bite.

I first made this on a chilly afternoon when I had extra pumpkin purée and a couple of carrots staring at me from the fridge—what came out of the oven was pure magic. It’s naturally sweet, flourless, and gluten-free, yet still indulgent and comforting.

If you love wholesome desserts that don’t compromise on flavor, you’re in the right place. Don’t forget to subscribe by email so you never miss a cozy recipe like this one!

Overview of Recipe Content

This Pumpkin Purée Carrot Cake is a soft, tender cake made with oat flour, real pumpkin, and freshly shredded carrots. It’s perfect for fall gatherings, brunch spreads, or a guilt-free dessert with your afternoon coffee.

Why you’ll love it:

• Naturally sweetened with maple syrup or honey
• Gluten-free and flourless (no refined flour!)
• Packed with cozy spices
• Moist, tender texture thanks to pumpkin and carrots

Taste profile: Warm, lightly spiced, subtly sweet, and incredibly moist with a soft crumb.

Ingredients:

PIN IT

• ¾ cup (180g) pumpkin purée
• ¾ cup (75g) finely shredded carrots
• 2 large eggs (or flax eggs for vegan)
• ⅓ cup (80ml) maple syrup or honey
• ¼ cup (60ml) melted coconut oil or olive oil
• 1 tsp vanilla extract
• 1½ cups (150g) 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:

• Mixing bowls
• Whisk
• Grater for carrots
• Measuring cups and spoons
• 8-inch cake pan or loaf pan
• Parchment paper

Substitutions & additions:

• Use flax eggs for a vegan version
• Swap maple syrup with honey or agave
• Add pecans, coconut flakes, or chocolate chips
• Use almond flour partially for a nuttier flavor

How to Make Pumpkin Purée Carrot Cake

PIN IT

Step 1: Prep your oven

Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper. That little parchment overhang will make lifting the cake out so much easier later.

Step 2: Mix wet ingredients

In a large bowl, whisk together the pumpkin purée, eggs, maple syrup, melted oil, and vanilla extract. The mixture should look smooth and glossy, with that beautiful golden-orange hue.

Step 3: Add carrots

Fold in the shredded carrots. This is where the texture starts to build—those tiny strands melt right into the cake as it bakes.

Step 4: Combine dry ingredients

In another bowl, whisk together oat flour, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda.

Step 5: Bring it all together

Add the dry mixture into the wet ingredients and gently mix until combined. Don’t overmix—just enough to bring everything together.

Step 6: Add extras

Fold in walnuts or raisins if using. I personally love the crunch of walnuts—it reminds me of old-school carrot cakes.

Step 7: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool and serve

Let the cake cool completely before slicing. The aroma while it cools? Pure fall heaven.

What to Serve with Pumpkin Purée Carrot Cake

This cake pairs beautifully with:

• A warm latte or chai tea
• Cream cheese frosting or yogurt glaze
• A drizzle of maple syrup
• Fresh fruit on the side

Tips for Making It Perfect

• Use finely shredded carrots for the best texture
• Don’t skip the spices—they bring warmth and depth
• Let the cake cool fully before cutting
• Use fresh baking powder and soda for a good rise

Storage Instructions

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

To freeze, wrap slices individually and freeze for up to 2 months. Thaw overnight or at room temperature.

General Information

Pumpkin and carrot cake are both beloved in American baking, especially during fall. Combining them creates a nutrient-rich dessert packed with fiber, vitamins, and natural sweetness—perfect for those looking for a healthier indulgence.

Frequently Asked Questions

Can I make this vegan?
Yes! Use flax eggs instead of regular eggs.

Can I use store-bought oat flour?
Absolutely, or make your own by blending oats.

Is this cake very sweet?
It’s mildly sweet—perfect for those who prefer less sugar.

Can I add frosting?
Yes! Cream cheese frosting pairs wonderfully.

Can I make muffins instead?
Yes, just adjust baking time to 18–22 minutes.

Conclusion

This Pumpkin Purée Carrot Cake is everything cozy baking should be—simple, nourishing, and incredibly satisfying. It’s the kind of recipe you’ll come back to every fall, or honestly, anytime you crave something wholesome and delicious.

If you loved this, you might also enjoy other pumpkin or carrot-based treats on the blog!

Interactive Elements

I’d love to hear how your cake turns out! Leave a comment below and share your creation. Don’t forget to snap a photo and share it on Pinterest: https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	210 kcal
Carbohydrates	28 g
Protein	5 g
Fat	9 g
Saturated Fat	4 g
Sugar	14 g
Fiber	3 g
Sodium	120 mg

Print