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Happy Sunshine Pumpkin and Carrot Cake - low sugar
  • 4 oz carrots, peeled and chopped (3 medium carrots - 150gr.)
  • 6 oz fresh pumpkin pulp, chopped (180gr.)
  • 2/3 cup coconut oil (120gr.)
  • 1/2 cup whole milk (120ml.)
  • 3 medium eggs
  • 1/2 cup cane sugar (120gr.)
  • 2 cups all-purpose flour (330gr.)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp vanilla extract
  • 1 cup unsweetened coconut flakes
  1. Preheat the oven to 350F/175C.

  2. In a food processor add the carrots, pumpkin and coconut oil. Blend to obtain a creamy texture.

  3. In a large bowl whisk together the eggs with the sugar to obtain a pale yellow foamy mix.

  4. Add the pumpkin carrot mix and whisk.

  5. Slowly pour in the milk and vanilla extract.

  6. In a separate bowl mix together the dry ingredients: flour, baking powder, baking soda, salt.

  7. Slowly combine the dry ingredients into the wet mix.

  8. Transfer the batter into a cake pan greased with 1 tsp coconut oil. Bake for 50 min and check if the cake is ready inserting a toothpick in the center. If it comes out dry, the cake is ready. Let the cake cool down 10 minutes.

  9. In a blender add the unsweetened coconut flakes and blend for 1 minute to transform into a powder texture. Dust on top of the cake.