Pumpkin Carrot Sheet Cake
A pumpkin carrot sheet cake is a delightful dessert that combines the warm, earthy flavors of pumpkin and the sweetness of carrots into a moist and flavorful sheet cake. This dessert offers a perfect blend of autumnal and garden-fresh ingredients, resulting in a rich, spiced cake that's both comforting and indulgent. Topped with a cream cheese frosting, it's a delightful treat that captures the essence of fall in every bite.
Equipment
- 9" baking dish
Ingredients
Cake Ingredients
- 2 cups flour (gluten-free if needed)
- 2 tsp baking soda
- ¾ tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup pumpkin puree
- 2 large eggs (room temp)
- ½ cup oat milk (room temp) (any milk will work)
- ⅔ cup maple syrup
- ¼ cup coconut oil (melted)
- ½ tbsp vanilla extract
- 1 tsp vanilla bean paste
- 1 cup shredded carrots
- ¼ cup crushed pecans (optional)
Frosting Ingredients
- 8 oz. cream cheese (dairy-free if needed)
- 3 tbsp vanilla almond yogurt
- ¼ cup maple syrup
- 1 tsp vanilla extract
- coconut flour (to thicken)
Instructions
Cake Instructions
- Preheat the oven to 345.
- Grease and line a 9-inch square baking dish.
- In a large bowl, add all the wet ingredients (except carrots), and mix on medium until well combined.
- Next, add all the dry ingredients (except pecans) and mix on medium until combined.
- Fold in carrots and pecans (if desired).
- Pour into the baking dish and bake for 27-30 minutes.
Frosting Instructions
- Place all the ingredients in a mixer and beat on medium-high for 1-2 minutes until fluffy.
- Slowly add coconut flour as needed to thicken.
- Place in the refrigerator for 20 minutes.
- When the cake has baked and cooled. Add frosting, and sprinkle with crushed pecans (optional)