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

Scale

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