Pumpkin carrot sheet cake 2 cups GF 1:1 flour 2 tsp baking soda 3/4 tsp salt 1 tbsp pumpkin pie spice 1 cup pumpkin purée (room temp) 2 large eggs (room temp) 1/2 cup oat milk (room temp) 2/3 cup maple syrup (room temp) 1/4 cup melted coconut oil (room temp) 1/2 tbsp @singingdogvanilla vanilla extract 1 tsp @singingdogvanilla vanilla bean paste 1 cup shredded carrots 1/4 cup pecans (optional) Preheat oven to 345 degrees. Grease and line a 9 inch square baking dish. In a large bowl add all wet ingredients (minus carrots) and mix in medium until well combined. Next add all dry ingredients (minus pecans) and mix on medium low until combined. Fold in pecans and carrots. Pour into baking pan and bake for 27 to 30 minutes making sure not to over bake. Frosting: 8 oz dairy free cream cheese 3 tbsp vanilla almond milk yogurt 1/4 cup maple syrup 1 tsp @singingdogvanilla vanilla extract (All room temp, very important) Coconut flour to thicken Please all ingredients in mixer and beat on medium high for 1 to 2 minutes until fluffy. Slowly add coconut flour as needed to thicken. Place in the refrigerator for at least 20 minutes before frosting. #carrotcake #pumpkincake #PetSmartMadeMeBuyIt #carrotcakerecipe #pumpkincarrotcake #glutenfree #creamcheesefrosting #creamcheesebars #dairyfree #foryou #foryoupage #fyp #showyourglow #caketiktok #cakesoftiktok #thanksgivingrecipes #thanksgivingdesserts