Pumpkin puree leftovers from my pumpkin spice coffee creamer had to be transformed into something tasty. Coming off the heels of some delicious pumpkin bread a couple weeks ago I wanted something other than a quick bread, but wanted to make something sweet.
I went to work concocting a Pumpkin-Carrot Cake with Cream Cheese Frosting. I used my mom’s famous carrot cake as a guide, it includes both grated carrots and pureed carrots, and is the moistest cake I have ever had. I made this cake with gluten-free flours and oats. The finished product resulted in a moist, delicious cake. A cake that left my husband asking “Is this really gluten-free?”. Two enthusiastic thumbs up from all four of us.
Honey Mama’s Gluten-Free Pumpkin-Carrot Cake
- Preheat oven to 375 F
Combine dry ingredients in large mixing bowl:
1 1/4 C Bob’s All Purpose Gluten-Free Flour Blend (Available at Costco now!)
1 C Bob’s Gluten-Free Old-Fashioned Rolled Oats
2 T Powdered Milk
2 t Cinnamon
1/2 t Nutmeg
1/2 t Ground Cloves
1/4 t Real Salt
1/2 t Baking Powder
1/4 t Baking Soda
1/2 t Xanthan Gum
Combine wet ingredients in small bowl:
1 C Pumpkin Puree
1/4 C Organic Virgin Coconut Oil
1 ea. Egg
2 T Honey
1 T Blackstrap Molasses
1/4 C Brown Sugar, packed
1/4 C Organic Raw Sugar
2 t Vanilla Extract
1/8 C Water
Combine additional ingredients in small bowl:
1 C Grated Organic Carrots
1/2 C Organic Raisins
1/2 C Baker’s Shredded Sweetened Coconut
1/2 C Chopped Walnuts
6 oz Cream Cheese, softened
1 T Butter, softened
1 1/4 C Powdered Sugar
2 t Vanilla Extract
1 t Half and Half
- Prepare springform pan: cut 1 round piece of parchment paper, line the bottom of the pan. Use cooking spray or coconut oil around the sides of the pan. If you do not have a spring form pan, a standard cake pan will do. The springform pan makes it easier to handle the cake and ensures it sticks together nicely when you remove it from the pan.
- Combine all dry ingredients, mix until blended.
- Combine all wet ingredients, mix until blended.
- Add wet ingredients to dry ingredients. Using hand mixer on medium setting, blend well.
- Add additional ingredients to the batter, mix on low, until combined. Be careful not to over mix.
- Pour cake batter into prepared spring form pan. Spread evenly.
- Place pan on cookie sheet and place in oven.
- While cake is baking: combine frosting ingredients in a bowl, begin mixing on low and increase mixer speed until it reaches high. Continue mixing until frosting is light and airy. Cover and refrigerate until cake is cool.
- Bake for 30-35 minutes, or until lightly golden brown. Do the toothpick test before removing from the oven.
- Pop cake out of spring form pan and place on a rack to cool, leaving the bottom portion of the pan in tact.
- Once cake is cool, frost evenly. Enjoy!