Carrot Pumpkin Cake (Gluten/Corn/Soy Free, Vegan)

So I have not really been measuring stuff while I have been cooking or baking because I have been too tired to spend time doing that (and besides I never really like following recipes/measuring either). Anyway, I think that I am a pretty good estimator so follow the recipes and they should come out great!!! No need to cross your fingers I just know they will J.

Here’s the recipe


½ cup grated carrot (on the smallest side)

5 grams pumpkin

2 cups cassava flour* 

1 cup quinoa

1 cup sugar

1 tsp cinnamon

1 tsp spice

½ cup grated coconut *optional

½ cup grapeseed oil

1 ½ cup water


Cook pumpkin and let cool.

Mash pumpkin and add carrot, coconut and sugar and mix well. Add oil and water and mix.

In a separate bowl mix flour, quinoa, cinnamon, spice.  Slowly add flour mixture to pumpkin carrot batter and mix well.

Pour into a greased baking pan and bake for 20 minutes at 350.

* I am using alot of cassava flour cause it is cheaper but you can either half it and use brown rice flour or replace it altogether with the brown rice flour to get a cake with a more “cake-like” texture.


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