Pumpkin Carrot Cake

• servings: 9 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 cups gluten-free 1:1 flour

2 tsp baking soda

3/4 tsp salt

1 tbsp pumpkin spice

1 cup pumpkin puree (room temperature)

2 large eggs (room temperature)

1/2 cup oat milk

2/3 cup maple syrup

1/4 cup coconut oil (melted)

1/2 tbsp Singing Dog vanilla extract

1 tsp Singing Dog vanilla bean paste

1 cup shredded carrots

1/4 cup pecans

8 oz dairy-free cream cheese (room temperature)

3 tbsp vanilla almond milk yogurt (room temperature)

1/4 cup maple syrup (room temperature)

3 tbsp Singing Dog vanilla extract

Coconut flour

Directions

Pumpkin Carrot Cake

Prep

Preheat the oven to 345 degrees for a 9x13 cake or 340 degrees for two 8-inch round cake pans. Then, grease and line your chosen pans.

Mix all the wet ingredients except the carrots in a medium bowl until well combined.

Mix Again

Add all the dry ingredients except the pecans to the wet ingredients and mix until combined.

Fold in the carrots and pecans.

Bake a 9x13 cake for 27 to 30 minutes or two 8-inch round cakes for 33 minutes until a toothpick comes out clean.

Cool the cake(s) completely before frosting.

Dairy-Free Cream Cheese Frosting

Mix

Add all the frosting ingredients except the coconut flour to a large bowl and beat on medium-high for 1 to 2 minutes until fluffy.

Thicken

Add a bit of coconut flour and beat until combined. Repeat until the frosting reaches your desired thickness.

Chill and Frost

Chill the frosting for at least 20 minutes. Then, frost the cake.

Nutrition

• Calories: 375 kcal
• Total Fat: 17 g
• Saturated Fat: 8 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.003 g
• Cholesterol: 36 mg
• Sodium: 570 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 6 g
• Total Sugars: 25 g
• Protein: 7 g