Gluten Free Pumpkin Carrot Cake

The flavours of fall suit both pumpkin cake and carrot cake so I decided to combine them and the result was this delicious gluten free Pumpkin Carrot Cake!

Inverting onto serving plate.

This moist and delicous cake will satisfy the taste buds of everyone, even those that do not have to avoid gluten!

The flavours of fall suit both pumpkin cake and carrot cake so I decided to combine them and the result was this delicious gluten free Pumpkin Carrot Cake!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

I started by separating the eggs and dumping the yolks into a large mixing bowl.  The whites I set aside in a smaller mixing bowl.

Then I added the pure pumpkin puree, water, and vegetable oil into the large mixing bowl with the egg yolks.

Using a wire whisk I mixed the ingredients until they were well blended.

Next I dumped the flour, granulated sugar, meringue powder, baking powder, cinnamon, ginger and salt into the large mixing bowl with the pumpkin mixture.

I stirred the dry ingredients into the pumpkin mixture.

Pre-grated carrots were in my fridge so I used them but next time I will grate my own because I found the pre-grated ones too large in the finished product.

I folded the grated carrots into the batter.

Now I used my electric mixer and whipped the egg whites into meringue until peaks were formed.

Then I folded half the meringue into the batter.  When it was integrated I added the other half of the meringue and carefully folded it in as well.

When the batter was ready I scraped it into a greased and floured bundt cake pan.

I baked it for 50 minutes.  Before removing it from the oven I made sure that a tooth pick inserted into the center of the cake came out clean.

When cooked through I allowed it to cool in the pan.

Right out of the oven.

When it was cool I went around the edges and centre with a Tupperware orange peeler to make sure no cake was sticking to the pan.

Now I inverted the cake onto a serving platter.

Inverting onto serving plate.

I made sure it was cool to the touch before frosting it with Betty Crocker Whipped Fluffy White Frosting.  You could use their cream cheese frosting if you prefer.

The flavours of fall suit both pumpkin cake and carrot cake so I decided to combine them and the result was this delicious gluten free Pumpkin Carrot Cake!

I added some carrot cake spice to the top but you could sprinkle some cinnamon on it if you like.

The flavours of fall suit both pumpkin cake and carrot cake so I decided to combine them and the result was this delicious gluten free Pumpkin Carrot Cake!

I sliced the cake and served it plain, or some guests chose to have it with ice cream!

The flavours of fall suit both pumpkin cake and carrot cake so I decided to combine them and the result was this delicious gluten free Pumpkin Carrot Cake!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Gluten Free Pumpkin Carrot Cake is an easy fall dessert recipe. This delicious pumpkin bundt cake is topped with fluffy white frosting and carrot cake spice.

More Pumpkin Recipes You Will Love…

Yield: 12

Gluten Free Pumpkin Carrot Cake

The flavours of fall suit both pumpkin cake and carrot cake so I decided to combine them and the result was this delicious gluten free Pumpkin Carrot Cake!

The flavours of fall suit both pumpkin cake and carrot cake so I decided to combine them and the result was this delicious gluten free Pumpkin Carrot Cake!

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 cup pure pumpkin puree
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 7 large eggs, separated
  • 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
  • 1 1/2 cups granulated sugar
  • 2 tbsp meringue powder
  • 1 tbsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 3/4 tsp salt
  • 1 cup grated carrots
  • 12 oz (340g)Betty Crocker Fluffy White Frosting or Cream Cheese Frosting

Instructions

  1. Preheat oven to 350F.
  2. Grease and flour a bundt cake pan.
  3. Whisk the pumpkin puree, water, vegetable oil and egg yolks in a large mixing bowl until smooth.
  4. Add the flour, sugar, meringue powder, cinnamn, ginger, salt and stir into the mixture.
  5. Stir in the grated carrot.
  6. Whip the egg whites until peaks are formed.
  7. Fold the egg whites into the batter in two additions.
  8. Scrape the batter into the prepared pan.
  9. Bake the cake for 50 to 60 minutes or until tooth pick inserted in center comes out clean.
  10. Cool the cake in the pan.
  11. When cooled use an orange peeler or skewer to slightly loosen in a few spots before inverting onto serving tray.
  12. Frost and serve!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 301Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 109mgSodium: 330mgCarbohydrates: 42gFiber: 1gSugar: 32gProtein: 5g

 

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