Carrot cake is one of my all time favorite desserts and pumpkin is my favorite, well…..everything. It was only natural that I put the two together and made Pumpkin Carrot Cake. Right? This cake is moist and spicy and everything carrot cake should be. 

Kristy

Ingredients:

  • 2 tbsp finely ground flax seed
  • 1 tbsp tapioca starch
  • 1 tbsp potato starch
  • 2 1/4 tsp baking powder, divided
  • 2 tsp neutral flavor oil plus a little to grease the baking pan
  • 1/2 cup water
  • 2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 4 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1 cup raw coconut crystals
  • 4 tbsp maple sugar (you could use maple syrup if you can’t find the sugar)
  • 2 cups shredded carrots
  • 3/4 cup pumpkin puree
  • 1/4 cup unsweetened crushed pineapple
  • 1/4 cup plus 2 tbsp raw finely shredded coconut
  • 1 cup soy milk
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 1 tbsp raw coconut oil (melted)
  • 1/2 cup walnuts, chopped
  • Homemade Whipped Cream (optional)

Preparation:

  1. Preheat oven to 350 degrees. Grease a 9 x 13 cake pan or a bundt pan.
  2. In a small bowl mix together the flax seed, tapioca starch, potato starch, 1/4 tsp baking powder, 2 tsp oil and the water. Mix well and set aside.
  3. In a large bowl combine the flour, remaining 2 tsp baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Stir to thoroughly mix.
  4. In a separate bowl mix the coconut crystals, maple sugar, carrots, pumpkin, pineapple, 1/4 cup shredded coconut, soy milk, vinegar, vanilla and coconut oil. Stir thoroughly to combine.
  5. Stir the flax seed mixture again and add it to the wet ingredients. Mix in well.
  6. Stir the wet ingredients into the dry ingredients. Beat well.
  7. Add in the walnuts and stir to combine.
  8. Pour the batter into the prepared baking pan.
  9. Bake 35-40 minutes for the 9 x 13 pan or 50-55 minutes for the bundt pan.
  10. Remove from the oven and cool. If using the bundt pan remove the cake from the pan to a plate.
  11. Top with Homemade Whipped Cream (if using), sprinkle with the remaining shredded coconut and serve.

Nutritional Info:

Makes approximately 12 servings.

Nutrients per serving:  Calories: 247, Cal. from Fat: 80, Total Fat: 9g, Sat. Fat: 3g, Carbs: 36g, Fiber: 5.5g, Sugars: 15.6g, Protein: 4.6g, Sodium: 364mg, Chol: 0mg

Notes:

Store covered on the counter for 1-2 days then refrigerate any remaining cake in the refrigerator for up to 3 days.

Related Posts Plugin for WordPress, Blogger...
Print Friendly
 
 

0 Comments

 

Leave a Comment

 




 
*