Dairy-Free and Refined Sugar-Free Pumpkin Carrot Cake

This delightful pumpkin carrot sheet cake merges the essence of fall with wholesome ingredients, making it a guilt-free indulgence for National Pumpkin Day—or any day!

Cake Ingredients:

• 2 cups gluten-free 1:1 baking flour
• 2 tsp baking soda
• 3/4 tsp salt
• 1 tbsp pumpkin pie spice
• 1 cup pumpkin purée, room temperature
• 2 large eggs, room temperature
• 1/2 cup oat milk, room temperature
• 2/3 cup maple syrup, room temperature
• 1/4 cup coconut oil, melted and cooled to room temperature
• 1/2 tbsp vanilla extract
• 1 tsp vanilla bean paste
• 1 cup shredded carrots
• 1/4 cup chopped pecans (optional)

Frosting Ingredients:

• 8 oz dairy-free cream cheese, room temperature
• 3 tbsp vanilla-flavored almond milk yogurt, room temperature
• 1/4 cup maple syrup, room temperature
• 1 tsp vanilla extract
• Coconut flour (as needed to thicken)

Instructions:

1. Preheat your oven to 345°F (174°C). Grease and line a 9-inch square baking dish.
2. In a large mixing bowl, combine the pumpkin purée, eggs, oat milk, maple syrup, coconut oil, vanilla extract, and vanilla bean paste. Mix on medium until well combined.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and pumpkin pie spice.
4. Gradually incorporate the dry ingredients into the wet mixture on medium-low speed until just combined.
5. Gently fold in the shredded carrots and pecans, if using.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 27-30 minutes, checking for doneness with a toothpick to ensure it’s cooked through but not overbaked.

For the Frosting:

8. In a mixer, beat the dairy-free cream cheese, almond milk yogurt, maple syrup, and vanilla extract on medium-high speed until fluffy, about 1-2 minutes.
9. If the frosting is too thin, gradually add coconut flour until it reaches the desired consistency.
10. Chill the frosting in the refrigerator for about 20 minutes to firm up before spreading.
11. Once the cake has cooled completely, spread the frosting evenly over the top.

This pumpkin carrot cake offers a moist, tender crumb with the rich flavors of pumpkin and spice, complemented by the tangy and sweet frosting. It’s a perfect dessert that caters to those looking for a dairy-free and refined sugar-free option without compromising on flavor. Share this recipe with friends and family, and enjoy the comforting taste of fall in every slice!