What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Pumpkin Carrot Cake

Over the last two weeks I’ve become pretty passionate about one thing and that thing is this pumpkin carrot cake. I’ve made it twice and I already plan on making it again this weekend!

Pumpkin Carrot Cake:

  • 3–4 large carrots, peeled and grated (2-cups packed)
  • 3/4 cup white whole wheat flour (or all purpose flour)
  • 3/4 cup almond flour
  • 1/2 cup brown sugar (or coconut sugar)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1/3 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened milk of choice
  • 2 tablespoons melted coconut oil

Cream Cheese Frosting:

  • 1/2 cup cream cheese of choice, room temperature
  • 1/2 cup plain greek yogurt
  • 2 tablespoons monkfruit powdered sugar
  • 2 tablespoons maple syrup

Instructions:

  • Preheat oven to 350ºF. Spray a 9×9-inch pan with nonstick cooking spray and line with parchment paper. Set aside.
  • Peel and grate the carrots. Place grated carrot on 2 pieces of paper towel and squeeze out as much of the moisture as possible.
  • Measure out 2 cups of grated carrots and place into a large bowl along with the rest of the dry ingredients and mix.
  • In a medium bowl, mix together wet ingredients.
  • Add wet ingredients into the dry ingredients and mix.
  • Pour into the prepared pan and bake for 25-30 minutes.
  • Remove from the oven and cool completely before frosting.

Cream Cheese Frosting:

  • While the carrot cake is cooling, make the cream cheese frosting. Place all ingredients into a medium bowl and mix until smooth.
  • Frost the cooled cake and sprinkle some cinnamon on top if desired. Refrigerate leftovers for up to five days.

Have you ever tried pumpkin and carrot cake together?! I has been my go-to lately and I can’t see myself stopping anytime soon.