Print

Pumpkin Carrot Cake with Cream Cheese Frosting and Toasted Coconut Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 15 reviews

This Pumpkin Carrot Cake is a rich, moist, and perfectly spiced two-tier dessert featuring homemade cream cheese frosting layered between spiced pumpkin and carrot cake layers. It incorporates oat flour and wholesome ingredients for a gluten-free, vegetarian fall treat that’s both flavorful and satisfying.

Ingredients

Cake

  • 2 cups light brown sugar
  • 1/2 cup cultured oil
  • 1 can pumpkin puree (15 oz)
  • 4 eggs
  • 1 tsp vanilla extract
  • 3 cups oat flour
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup dried craisins
  • 1/3 cup honey roasted pecans, finely diced
  • 3 cups carrots, grated
  • 1 tsp lemon zest (optional)

Frosting

  • 4 oz cream cheese
  • 2 cups powdered sugar
  • 3 tbsp unsweetened almond milk
  • 1/4 cup shaved coconut
  • 1/4 tsp lemon extract

Topping

  • 2 tbsp dried cranberries
  • 1/4 cup shaved coconut

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake layers.
  2. Prepare Carrots: Use a vegetable peeler to peel the carrots, then shred them finely by pulsing in a food processor or using a cheese grater until small pieces are formed.
  3. Mix Wet Ingredients: In a mixing bowl, beat together the brown sugar and cultured oil on high speed until the sugar is fully absorbed. Add the pumpkin puree and vanilla extract, and continue beating until combined.
  4. Add Eggs: Incorporate the eggs one at a time, beating thoroughly after each addition. Continue to beat for an additional 4-5 minutes until the batter is smooth and well combined.
  5. Add Dry Ingredients: Add oat flour, ground cinnamon, salt, baking powder, and baking soda to the bowl. Beat the mixture for at least 2 more minutes to ensure thorough incorporation.
  6. Fold in Add-ins: Gently fold in the dried craisins, diced honey roasted pecans, lemon zest (if using), and shredded carrots until evenly distributed in the batter.
  7. Prepare Baking Pans: Line two 8×8 inch baking pans with parchment paper and lightly grease them with cooking spray to prevent sticking.
  8. Divide Batter and Bake: Evenly divide the cake batter between the two pans and smooth the tops. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool Cakes: Allow the cakes to cool completely in their pans before removing and frosting.
  10. Make Frosting: In a bowl, combine cream cheese, powdered sugar, almond milk, and lemon extract. Beat with a hand mixer until smooth and the powdered sugar is fully dissolved. Fold in shaved coconut.
  11. Assemble Cake: Spread one-third of the frosting over one cake layer, then place the second cake layer on top. Cover the top layer with the remaining frosting and decorate with toasted shaved coconut and dried cranberries as desired.
  12. Toast Coconut: To toast coconut, place shaved coconut in an oven-safe pan under the broiler for 2-3 minutes, watching carefully to prevent burning. Remove promptly when toasted to a light golden brown.
  13. Serve: Slice the cake and serve as a delightful fall dessert or snack.

Notes

  • Store the Pumpkin Carrot Cake in the refrigerator if preparing in advance or to preserve leftovers.
  • Use freshly grated carrots rather than pre-shredded carrots to ensure proper moisture release and the best texture in the baked cake.
  • Cooking times may vary slightly depending on pan size; use the toothpick test to confirm doneness.
  • To toast coconut evenly, monitor closely as it can burn quickly under the broiler.

Find it online: https://marthatasty.com/pumpkin-carrot-cake-with-cream-cheese-frosting-and-toasted-coconut-recipe/