Orange Pumpkin Spice Cake – a Perfect Fall-Weather Treat

This is such a sweet, moist cake that I didn’t add frosting, (well, I also don’t really like frosting that much, but this cake really didn’t need it!). This cake is delicious and I really can’t tell that it is gluten free (or egg free, for that matter). Such a perfect treat for the fall – and little Z loves it.

1 cup packed brown sugar
2/3 cup orange juice or water
1 cup canned pumpkin (I ran out of pumpkin, so I used ½ cup mashed butternut squash & ½ cup pumpkin and it worked great).
¼ cup canola oil
1 tsp vanilla extract
¼ tsp salt
2 cups white/brown rice flour
1 Tbl sp cinnamon
2 tsp baking powder
½ tsp baking soda
1 cup finely shredded carrots

Icing (optional)
½ cup powdered sugar
2 Tbl sp orange juice or water
1 tsp cinnamon

Cream together brown sugar, orange juice, pumpkin/squash, oil, vanilla and salt. Add flour, baking soda and powder and stir until thoroughly mixed. Stir in carrots. Pour batter into a greased 9×13 inch baking dish and bake 25-30 minutes in a preheated 350° oven until firm in center. Let cool and top with icing (if desired).

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