Gluten-free Pumpkin Carrot Cake (Paleo)

• servings: 9 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 cup almond flour

3/4 cup tapioca flour

¼ cup coconut flour

1 tsp ground cinnamon

¼ tsp ground cloves

½ tsp ground ginger

1 teaspoon baking soda

½ teaspoon salt

¼ cup maple syrup

¼ cup honey

1 cup pumpkin puree

2 eggs

1/2 cup extra virgin olive oil

1/4 cup water

1 1/4 cup shredded carrots (1 carrot shredded by hand with cheese grater)

1 Tbs almond butter

2 Tbs almond milk

½ tsp vanilla

1 tsp maple syrup

a pinch of cinnamon

Directions

Preheat the oven to 350 degrees F. Grease an 8 x 8 inch pan.

In a large bowl, mix the almond flour, tapioca flour, coconut flour, cinnamon, ground cloves, ground ginger, baking soda, and salt together

In another large bowl, whisk together the maple syrup, honey, pumpkin puree, eggs, olive oil, and water, until the mixture thickens.

Pour the bowl of dry ingredients into the bowl of wet ingredients and mix well. Fold the shredded carrots into the batter.

Pour the batter into the pan, and smooth the top with a spatula.

Bake for 35-40 minutes, until a tooth pick comes out clean and the top is golden. Let the cake cool for 5-10 minutes in the pan and then transfer to a wire rack to cool.

While the pumpkin carrot cake is baking, make the frosting. In a small bowl, mix 1 Tbs almond butter, 2 Tbs almond milk, ½ tsp vanilla, 1 tsp maple syrup, and a pinch of cinnamon together until smooth.

Drizzle the cake with the frosting, and serve.

Nutrition

• Calories: 322 kcal
• Total Fat: 21 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.003 g
• Cholesterol: 36 mg
• Sodium: 292 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 4 g
• Total Sugars: 16 g
• Protein: 5 g