I just adore a lovely slice of carrot cake! But since it's pumpkin season, I decided why not do a mash-up of two delicious flavors in one amazing cake? So today I bring you a dessert that ended up being very popular in my store…Sliced Almond Pumpkin Spice Carrot Cake!
1 cup pumpkin puree
1 ¼ cups coconut oil, melted
2 cups sugar
1 tbsp vanilla extract
2 tsp almond extract-
1 cup Bob's Red Mill gluten-free all-purpose flour
1/2 cup Bob’s Red Mill Almond Flour
1/2 cup Bob’s Red Mill Hazelnut Flour
2 tsp xanthan gum
2 tsp baking powder
2 tsp baking soda
1 tsp salt
4 tsp cinnamon
2 tsp clove
1 tsp nutmeg
2 cups grated carrots
1 cup Sliced Almonds
1 cup shredded coconut
1/2 cup golden raisins
Preheat the oven to 350°F. Prepare two 9” round pans by greasing and lining with 9” parchment paper.
In a medium bowl, combine together the pumpkin, oil, sugar, and extracts.
In a separate bowl, mix together flours, xanthan gum, baking soda, baking powder, salt, and Spices. Then slowly add the dry ingredients to the liquid ingredients and mix until fully combined.
Pour the batter evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.
Once the cakes have finished baking, allow them to cool before assembling.
Cinnamon Crème Frosting
1 ½ cups coconut palm shortening3 cups powdered sugar
1 tsp of Cinnamon
1 tbsp vanilla extractcoconut milk, as needed
In a bowl using an electric mixer, whip the Shortening until smooth. Add in one cup of powdered sugar and cream until the mixture is thick and crumbly. Next, mix in the vanilla, Cinnamon, and a splash of coconut milk then whip until smooth. Add in another cup of powdered sugar followed by another splash of coconut if needed. Repeat this step, using the last of the sugar.Assemble the two-layer cake by placing a generous amount of frosting on the bottom layer, then placing the second cake on top of it. Use the rest of the frosting to cover the whole cake. Enjoy!