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!

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

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.

I sliced the Gluten Free Pumpkin Carrot Cake and served it plain, or some guests chose to have it with ice cream!

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

More Pumpkin Recipes You Will Love…

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
• 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

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:

How do I store gluten free pumpkin carrot cake?

Storing gluten-free pumpkin carrot cake is similar to storing regular cakes, with a few considerations to maintain freshness and prevent it from drying out or spoiling. Here’s how to store your gluten-free pumpkin carrot cake:

1. Allow it to cool completely: Let the cake cool in the pan for about 10-15 minutes after baking, then remove it from the pan and place it on a wire rack to cool completely. This helps prevent condensation from forming inside the container.
2. Wrap it properly: Use plastic wrap or aluminum foil to tightly wrap the cake. Ensure the cake is well covered to prevent air from reaching it. You can also use a resealable airtight container.
3. Refrigeration (optional): Gluten-free cakes tend to dry out more quickly, so if you intend to consume the cake within a few days, it’s fine to store it at room temperature. However, if you plan to keep it longer or the cake has a cream cheese frosting or other perishable toppings, it’s best to refrigerate it. Place the wrapped cake in an airtight container to prevent it from absorbing any odors from the fridge.

Keep in mind that gluten-free cakes tend to dry out faster than those containing gluten, so it’s essential to take these storage precautions to maintain the cake’s quality. Properly stored, your gluten-free pumpkin carrot cake can stay fresh for several days at room temperature, or a week or more in the refrigerator. 

Can I freeze gluten free pumpkin carrot cake?

Yes, you can freeze gluten-free pumpkin carrot cake. Freezing is a great way to preserve the cake if you have leftovers or want to make it in advance. Here’s how you can freeze it:

1. Allow the Cake to Cool: Before freezing, make sure the cake has cooled completely to room temperature. If it’s still warm, it may develop ice crystals during freezing, which can affect the texture.
2. Portion the Cake: You can freeze the entire cake or slice it into individual portions. Slicing it into portions can make it easier to thaw and serve later.
3. Wrap the Cake: Wrap each slice or the entire cake in a layer of plastic wrap to prevent freezer burn. Alternatively, you can place the wrapped cake slices in an airtight container or a resealable freezer bag.
4. Label and Date: Don’t forget to label the package with the date of freezing to help you keep track of how long it’s been in the freezer. Gluten-free cakes are best when consumed within a few months for the best quality.
5. Freeze: Place the wrapped cake in the freezer, ensuring it’s flat and not stacked on top of each other to prevent crushing or deformation.
6. Thawing: When you’re ready to enjoy the cake, remove it from the freezer and let it thaw in the refrigerator for several hours or overnight. Thawing in the refrigerator helps maintain the cake’s texture and moisture.
7. Serve: Once the cake is thawed, you can enjoy it as is or warm it briefly in the oven (preheated to a low temperature) to refresh its texture.

Properly stored, a gluten-free pumpkin carrot cake can remain good in the freezer for a few months. However, the texture might change slightly upon thawing, as gluten-free baked goods can sometimes become a bit crumbly. If you’re concerned about this, consider adding a layer of frosting or glaze to the cake after thawing to help improve its texture.