Carrot Pumpkin Spice Cake

Prep Time: 30 min.
Cook Time: 45-50 min.
Yield: 10

This incredibly moist and flavorful Carrot Pumpkin Spice Cake is one you'll want to add to your holiday spread! It's effortless to make, tastes delicious and it's not overly sweet.

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Ingredients

1 cup sugar

3 Eggland's Best eggs, large

14 oz carrots

4.5 oz vegetable oil

1 1/3 cup all purpose flour

1/3 cup tapioca starch

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1 tsp pumpkin spice mix

zest of 1 orange

2 tbsp powdered sugar

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Preparation

Peel the carrots, chop them roughly and place them in a food processor. Pulse for 1 minute to obtain a sandy texture. Add the oil and mix until obtaining a smooth cream texture. Set it aside.
In a container mix together the all-purpose flour, baking soda, baking powder, salt and pumpkin spices. Set it aside.
In a large bowl whisk together the sugar with the eggs. Add the carrot puree and mix. Slowly add the flour mix to the batter, whisk together. Also add the tapioca starch. Combine well. At last, add the orange zest and mix. Transfer the batter in a loaf pan mold (5x10inch) and bake the cake in preheated oven to 400F for 45/50 minutes.
To check if the cake is done, you want a toothpick inserted in the center to come out clean. Remove from the mold and let the cake cool down for 10 minutes. Place the cake on the serving plate.
Prepare your Holiday decoration cutting out the word “Thankful” from a piece of construction paper, the shape of your cake mold. Place the construction paper on top of the cake and dust with powdered sugar. Gently remove the paper and serve!

Nutrition

Information per Serving
Serving Size	1
Calories	309
Fat	14g
Saturated Fat	2.9g
Cholesterol	49mg
Sodium	266mg
Carbohydrates	43.3g
Dietary Fiber	1.6g
Protein	3.7g