If you love the warm flavours of fall, this Gluten Free Pumpkin Carrot Cake is a delicious dessert to add to your baking list. This moist and flavorful pumpkin carrot cake combines pumpkin, carrots, and cozy spices in a tender gluten free cake that is perfect for fall, Thanksgiving, or any special occasion.

This easy gluten free pumpkin cake is a wonderful way to enjoy the classic flavours of carrot cake with the added goodness and flavour of pumpkin. The combination of pumpkin and shredded carrots keeps the cake moist while adding plenty of natural sweetness and flavour.

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!

To begin making Gluten Free Pumpkin Carrot Cake I separated the eggs and dumped 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.

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.

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.

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

If you are looking for an easy gluten free cake recipe that everyone can enjoy, be sure to give this Gluten Free Pumpkin Carrot Cake a try. Serve it for dessert, bring it to a holiday gathering, or enjoy a slice with your favourite cup of coffee or tea.

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

 

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make this Gluten Free Pumpkin Carrot Cake:

• 1 cup pure pumpkin puree
• ½ cup water
• ½ cup vegetable oil
• 7 large eggs, separated
• 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
• 1 ½ cups granulated sugar
• 2 tablespoon meringue powder
• 1 tablespoon baking powder
• 1 ½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¾ teaspoon salt
• 1 cup grated carrots
• 12 oz (340g)Betty Crocker Fluffy White Frosting or Cream Cheese Frosting

How to Make Gluten Free Pumpkin Carrot Cake:

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!

FAQS:

Can I make this gluten free pumpkin carrot cake ahead of time?

Yes, you can make this cake ahead of time. Once cooled, store it properly and add any frosting or topping according to the recipe instructions before serving.

How do I store gluten free pumpkin carrot cake?

Store the cake in an airtight container. If it has a perishable frosting or topping, keep it refrigerated. Allow refrigerated cake to sit at room temperature for a short time before serving for the best texture.

Can I freeze gluten free pumpkin carrot cake?

Yes, this cake can be frozen. For best results, wrap the cooled cake well and place it in a freezer-safe container or bag. Thaw it in the refrigerator or at room temperature before serving.

Is pumpkin carrot cake good for Thanksgiving?

Absolutely! Gluten free pumpkin carrot cake makes a delicious Thanksgiving dessert and is a nice alternative to traditional pumpkin pie or carrot cake.

How do I keep gluten free cake moist?

Using moisture-rich ingredients such as pumpkin and carrots helps create a tender cake. Be careful not to over bake the cake, as gluten free baked goods can become dry if they are baked too long.

What can I serve with pumpkin carrot cake?

This cake is delicious served on its own or with your favorite frosting or topping. A cup of coffee or tea also makes a wonderful pairing for a slice of pumpkin carrot cake.