Description
This moist Pumpkin Purée Carrot Cake is a wholesome, gluten-free dessert made with oat flour, warm spices, and natural sweeteners. Perfect for cozy fall baking!
Ingredients
¾ cup pumpkin purée
¾ cup finely shredded carrots
2 large eggs (or flax eggs for vegan)
⅓ cup maple syrup or honey
¼ cup melted coconut oil or olive oil
1 teaspoon vanilla extract
1½ cups oat flour
1½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
⅓ cup chopped walnuts or raisins (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line an 8-inch pan with parchment paper
2. In a large bowl, whisk together pumpkin purée, eggs, maple syrup, oil, and vanilla extract
3. Fold in finely shredded carrots
4. In another bowl, mix oat flour, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda
5. Add dry ingredients to wet ingredients and mix until just combined
6. Fold in walnuts or raisins if using
7. Pour batter into prepared pan and smooth the top
8. Bake for 30–35 minutes or until a toothpick comes out clean
9. Allow cake to cool completely before slicing and serving
Notes
Use flax eggs for a vegan version
Do not overmix the batter to keep the cake tender
Use finely shredded carrots for best texture
Let cake cool completely before cutting
Store leftovers in airtight container for freshness
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg