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pumpkin carrot cake
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Easy Foolproof Pumpkin Carrot Cake

This is such a versatile cake that can you pull off in 30 baking minutes and one-bowl.
Course Dessert
Cuisine American
Total Time 35 minutes
Servings 6
Author Brandy @ Healthy Happy Life Secrets

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!.