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This Amazing Gluten-Free Pumpkin Carrot Cake is like no other. An extra moist layered cake made with a blend of pumpkin, carrots, pineapple, and walnuts slathered with the fluffiest pumpkin cream cheese frosting hinted with cinnamon, nutmeg, vanilla, and lemon. YUM!
What makes this an amazing gluten free pumpkin carrot cake?
This pumpkin carrot cake has three things that elevate this dessert to another level of deliciousness. The layered cake has a perfect moist crumb made with olive oil, pumpkin, carrots, pineapple, and walnuts. The frosting is fluffy, creamy, and flavored with pumpkin, cinnamon, nutmeg, vanilla, and fresh lemon. And, you can’t tell this dessert is gluten free!
How to make pumpkin carrot cake layers?
The cake layers are made in four steps.
STEP ONE
Place grated carrots, crushed pineapple, pumpkin puree, and walnuts into a bowl.
STEP TWO
Whisk together brown sugar, olive oil, eggs, lemon juice, and vanilla until smooth, and stir in the carrot mixture.
STEP THREE
Whisk the dry ingredients. These are basic pantry ingredients: flour, spices, baking powder, and baking soda. Add the dry ingredients one third at a time to the wet mixture and stir until you no longer see the flour. Do not over-mix the batter, or the cake will become dense.
STEP FOUR
Transfer the thick batter evenly into two 9-inch round prepared pans. Don’t worry too much if the batter isn’t precisely the same in both pans. If one of the cakes is larger than the other, use it as the bottom layer.
Bake until it passes the toothpick test. Then cool in the pans.
PREPARE THE PUMPKIN FROSTING
While the cakes are baking, make the pumpkin frosting. The frosting is an easy recipe and extremely fluffy and flavorful. To make the frosting, start with room-temperature ingredients. This is important to get that fluffy, creamy frosting.
FROSTING STEP ONE
Cream together cream cheese and butter
FROSTING STEP TWO
Add pumpkin puree, vanilla, lemon juice, and spices. Mix until well combined
FROSTING STEP THREE
Add the powdered sugar quarter cup at a time and whisk after each time. This will give you extra fluffy, light pumpkin frosting. Chill for 30 minutes before using. You can make the frosting a day in advance if you wish. Be sure to store it in an airtight container in the fridge.
ASSEMBLE
Once the cake has cooled in the pans, invert them onto plates or wire rack. Place one cake with the bottom side facing up on a dessert platter and spread half the pumpkin frosting mixture evenly over top.
Place the second cake on top, with the bottom side facing up, and finish decorating with the remaining frosting. At this point, you can decorate the cake with walnuts and carrot ribbons if you wish.
Chill the cake covered for two hours or overnight before serving. Enjoy!
Equipment you will need
Electric mixer: I highly recommend using an electric mixer for the cake batter and frosting. However, you can use a manual whisk if you don’t have an electric mixer.
Standard kitchen tools for baking: Bowls, measuring cups, measuring spoons and spatula
Baker’s tips:
Q: Can I make the gluten free pumpkin carrot cake dairy-free?
A: The cake itself is dairy-free. To make the frosting dairy-free, use dairy-free cream cheese and vegan butter to replace the dairy ingredients
Q: Can I use this recipe to make a one layer pumpkin carrot cake?
To replace two 9-inch round baking pans with a single baking pan, you can use a 9×13-inch rectangular baking pan. This pan has the volume capacity of two 9-inch round pans. Keep in mind that when using a different pan size, you may need to adjust the baking time.
Q: What can I use instead of brown sugar?
I used brown sugar because it has an extra flavor of molasses. This adds another layer of deliciousness to the carrot cake. However, you can use pure maple syrup, honey, coconut, or granulated sugar.
Q: How do I know when the cake is done?
Use a toothpick or cake tester to check for doneness.
Is this gluten free pumpkin carrot cake nutritious?
This gluten-free pumpkin carrot cake recipe incorporates nutrient-rich carrots, pumpkin, pineapple, walnuts, heart-healthy olive oil, and lemon juice. These ingredients promote good health.
Properly storing carrot cake with frosting will help preserve its quality and prevent it from becoming stale or dry. Always use airtight containers or coverings to keep the cake fresh and delicious.
Cake Dome:
If you have a cake dome or a large airtight container, place the cake inside it. This is a great option to keep the cake from getting smudged.
Plastic Wrap:
Cover the entire cake with plastic wrap, ensuring it’s airtight. This helps prevent the cake from drying out and keeps the frosting from absorbing other odors in the fridge.
Properly storing gluten free pumpkin carrot cake with pumpkin frosting will keep for up to five days when refrigerated.
A good reason to try Gluten Free Pumpkin Carrot Cake
This gluten free pumpkin carrot cake with pumpkin cream cheese frosting is the perfect blend of indulgence and nutrition, making this dessert AMAZING! If you are following a plant-based diet you may enjoy the Vegan Gluten Free Carrot Cake.
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Preheat oven to 350 F. Lightly spray 2 x (9-inch) round cake pans with cooking oil
2.
In a medium bowl, whisk together the first 7 ingredients (flour to salt), set aside
3.
Using a large bowl, whisk together brown sugar, olive oil, eggs, lemon juice, and vanilla until smooth. Stir in pineapple, carrots, pumpkin puree, and walnuts
4.
Add dry ingredients one third at a time to the wet mixture and combine. Do not over mix
5.
Pour batter evenly into prepared pans and bake for 30 - 35 minutes or until the cake passes the toothpick test. Cool in the pans
6.
For the frosting, use an electric mixer to cream together cream cheese and butter until smooth. Add pumpkin puree, vanilla, lemon juice, cinnamon, and nutmeg, and mix until creamy. Chill for 30 minutes before using
7.
When the cakes are cooled, invert the first cake onto a dessert platter bottom side facing up and frost with half the frosting. Then, invert the second cake on the top bottom side facing up and decorate with the remaining frosting. Decorate with chopped walnuts if you wish. Refrigerate for a minimum of 2 hours or overnight before serving
Leave a Comment
Kristina
Sorry to hear about the frosting Leeann, I make it often, not sure what could affect it. After chilling, the cream cheese and butter keep the frosting a light texture but not soupy. If anyone else has this problem please let me know. Thank you.
Leeann Rock
The cake itself was good, just slightly dry, but the frosting was so SOUPY, even after extended chilling. I used about twice as much sugar and still soupy but I just couldn't add any more as it was bordering on oversweet at that point. If I make this again, I'll try regular cream cheese or just regular cream cheese frosting but it will miss the pumpkin and spice which was nice.
Kristina
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