RECIPE: Pumpkin-carrot spice cake

This is the ultimate guilt-free dessert recipe. Vegan-free and low-fat.

pumpkin12

by Fiona Day |
Published on

Preheat oven to 350F and lightly spray two 9″ cake pans (you could make a sheet cake instead) with cooking oil.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cayenne and powdered stevia. Set aside.

In a medium-sized bowl, whisk together the pumpkin, applesauce, maple syrup, canola oil, vanilla, apple cider vinegar and flaxseed meal mixture.

Pour into the flour mixture and stir until just combined – then fold in the carrots and pecans.

Divide the batter between the two cake pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean.

The edges of the cakes should have pulled away from the pan.

Let sit in the pans for a few minutes, then gently remove and cool the cakes on wire racks.

Apply your favorite frosting.

Preheat oven to 350F and lightly spray two 9″ cake pans (you could make a sheet cake instead) with cooking oil.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cayenne and powdered stevia. Set aside.

In a medium-sized bowl, whisk together the pumpkin, applesauce, maple syrup, canola oil, vanilla, apple cider vinegar and flaxseed meal mixture. Pour into the flour mixture and stir until just combined – then fold in the carrots and pecans.

Divide the batter between the two cake pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean. The edges of the cakes should have pulled away from the pan.

Let sit in the pans for a few minutes, then gently remove and cool the cakes on wire racks. Apply your favorite frosting.

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