Carrot Pumpkin Spice Cake Recipe
Introduction
This Carrot Pumpkin Spice Cake is a delightful blend of warm spices and fresh carrot sweetness, perfect for autumn gatherings or cozy afternoons. Moist and flavorful, it brings a seasonal twist to a classic favorite with the addition of pumpkin pie spice and a citrusy orange zest.
Ingredients
- 3 Small Eggs
- 1 cup Granulated Sugar
- 14 ounces Carrot
- 4.5 fluid ounces Vegetable Oil
- 1 1/3 cups All-Purpose Flour
- 1/3 cup Tapioca Starch
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 1 teaspoon Pumpkin Pie Spice
- 1 Orange (zest only)
- 2 tablespoons Powdered Confectioners Sugar
Instructions
- Step 1: Peel and roughly chop the carrots. Pulse them in a food processor for about 1 minute until you get a sandy texture. Add the vegetable oil and blend until smooth. Set this mixture aside.
- Step 2: In a separate container, combine the all-purpose flour, baking powder, baking soda, sea salt, and pumpkin pie spice. Mix well and set aside.
- Step 3: In a large bowl, whisk the granulated sugar with the eggs until well combined. Stir in the carrot and oil puree. Gradually add the flour mixture and tapioca starch, mixing until smooth. Finally, fold in the orange zest.
- Step 4: Pour the batter into a 5×10 inch loaf pan. Bake in a preheated oven at 400°F (200°C) for 45 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Step 5: Allow the cake to cool in the pan for 10 minutes before transferring it to a serving plate. For a festive touch, place a “Thankful” cutout on top and dust with powdered confectioners sugar. Remove the paper carefully and serve.
Tips & Variations
- Use fresh pumpkin pie spice or make your own blend with cinnamon, nutmeg, ginger, and cloves for the best flavor.
- Swap tapioca starch for cornstarch if unavailable; it acts as a great thickener.
- Add a handful of chopped walnuts or pecans to the batter for added texture.
- For a sweeter glaze, drizzle cream cheese frosting over the cooled cake instead of using powdered sugar.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week. Reheat slices gently in the microwave for 10-15 seconds to regain warmth before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-shredded carrots instead of processing them myself?
Yes, pre-shredded carrots work well. Just make sure they are finely shredded for a smoother texture in the cake.
Is this cake gluten-free?
No, this recipe uses all-purpose flour which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking.
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Carrot Pumpkin Spice Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf cake, approximately 8-10 servings 1x
Description
This Carrot Pumpkin Spice Cake is a moist and flavorful dessert perfect for the autumn season. Combining grated carrots and warm pumpkin pie spices, this loaf cake balances sweetness with a hint of zest from fresh orange peel. It’s an ideal treat to share during holiday gatherings or cozy afternoons, decorated elegantly with a powdered sugar stencil for a festive touch.
Ingredients
Wet Ingredients
- 3 Small Egg
- 4.5 fluid ounce Vegetable Oil
- 1 Orange (zest only)
Dry Ingredients
- 1 cup Granulated Sugar
- 1 1/3 cup All-Purpose Flour
- 1/3 cup Tapioca Starch
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 1 teaspoon Pumpkin Pie Spice
Produce
- 14 ounce Carrot (peeled and roughly chopped)
For Decoration
- 2 tablespoon Powdered Confectioners Sugar
Instructions
- Prepare Carrot Puree: Peel the carrots and chop them into rough pieces. Place the carrots in a food processor and pulse for about 1 minute until you obtain a sandy texture. Add the vegetable oil and continue blending until the mixture becomes smooth and creamy. Set this carrot-oil puree aside.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, and pumpkin pie spice until evenly combined. Set aside.
- Combine Batter: In a large mixing bowl, whisk the granulated sugar with the eggs until well incorporated. Add the carrot and oil puree to the egg mixture and mix thoroughly. Gradually add the dry flour mixture to the batter while whisking to avoid lumps. Incorporate the tapioca starch and continue mixing for a consistent batter. Finally, add the orange zest and stir to combine.
- Bake the Cake: Preheat your oven to 400°F (200°C). Transfer the prepared batter into a 5×10 inch loaf pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. This ensures the cake is fully baked and moist.
- Cool and Decorate: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. After cooling slightly, transfer it onto a serving plate. For a festive holiday touch, cut the word “Thankful” from construction paper matching the size of your loaf cake. Place the paper stencil on top of the cake and sift powdered confectioners sugar over it. Carefully lift the stencil away to reveal the decorative design. Serve and enjoy your beautifully adorned cake!
Notes
- If you do not have tapioca starch, you can substitute with an equal amount of cornstarch, but the texture may differ slightly.
- Make sure not to overmix once the flour is added to avoid a dense cake.
- Use fresh pumpkin pie spice or homemade blend for best flavor.
- Allow the cake to cool enough before decorating to prevent melting of powdered sugar decoration.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Keywords: Carrot cake, pumpkin spice cake, autumn dessert, moist cake, holiday cake, loaf cake
