Pumpkin cake is so easy to make from a one-bowl batter with ingredients you already have on hand. And the cake will impress on a table any time and for any occasion. You can add in your fall carrot cake vibes.
Baked in a metal loaf pan is easy, but you can make the cake in any bakeable shape you want. Metal will help the cake heat fast and cool down quick.
And the best part is it looks like a bread loaf on the outside. Slightly dry and dramatic with walnuts or whatever zhugh you want to fall or drip off! 😋
Ready to make this pumpkin cake?
It’s ready in 30 minutes or less. It’ll take you 5-10 minutes tops to pull out the ingredients and hand combine.
And you can use all your favorite ingredients and pairings.
You can substitute so many ingredients for pantry items that you probably have on hand.
Like, if you ran out of eggs, you can make this…
And if you don’t have milk of any kind, you can still make this!
The only ingredient that it needs is flour if you want a cake with cake texture.
That’s it!
And if you don’t have pumpkin on hand, you can still make this a tasty holiday fall vibe cake with the other flavors you add in…
Because pumpkin doesn’t have much flavor in a cake.
So for this tasty and healthy cake list of ingredients I would suggest pureed pumpkin, carrot, coconut oil, orange zest, walnuts, and spices you have on hand (such as cinnamon, pumpkin, and cardamom).
The spices and zest will spice it up!
Ginger spice pairs well with carrots, but always wants to standout and overpower other flavors.
And so in this pumpkin cake, I also added a lot of aniseed that I had (instead of a lot of ginger) that’s a subtle licorice flavor. And makes this such a unique taste that others will ask about in a good way!
I paired the carrot taste with orange zest instead (that’s a twist)! 🟠 And you can add what flavors inspire you… and what you have on hand.
And then when you have all your ingredients in the bowl, you don’t even need a mixer. You can combine by hand with a spoon in a bowl. That’s what I would suggest (for easy cleanup too! 😊).
…Sooo along the lines of easy, the recipe below 👇explains how you can eas-ily sub ingredients for what you have AND also prep the pan so it’s no stick and no extra prep time. 🎉
…Oh, and if you need some other quick serving EASY delicious dessert table ideas… a chocolate pumpkin trifle table centerpiece or swirly cinnamon muffins might be up your alley for your last-minute delicious dessert! 🍽️
Easy Foolproof Pumpkin Carrot Cake
Ingredients
- 2 cups all purpose flour (or whole wheat flour or combo)
- 1 can pureed pumpkin
- 1/2 cup milk (of choice, water, or any liquid such as tea or coffee)
- 1 large shredded carrot (cooked for better results)
- zest of one orange or shredded coconut
- 1 tsp vanilla extract (optional)
- 1 Tbsp maple syrup (or honey)
- 1 egg (or applesauce or banana)
- 1 tsp lemon juice (or ACV or white vinegar)
- 1 Tbsp coconut oil, melted (or neutral oil)
- spice (cardamom, pumpkin, cinnamon, anise)
- pinch of salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- chopped walnuts (or your ingredient topping zhugh)
Instructions
- Turn the oven on to pre-heat to 400°F/204°C. Melt the coconut oil in the baking pan vessel or loaf pan you will be using in the pre-heat oven.After the coconut oil turns liquid, pull pan out of the oven and swish around the bottom half of the pan.
- Add coconut oil and wet liquid ingredients to mixing batter bowl. Then spoon in dry ingredients and flour slowly. Mix by hand with a spoon or you can use a baking mixer gently on low until combined. Do not over mix.
- Add the batter to the baking pan. Bake for 25-30 minutes.
- Let cool. The cake should come out easily. Enjoy!.