RECIPE: Pumpkin Cake


Looking for something to do with your pumpkins after Halloween? It really is such same to waste them and just throw away perfectly good food, especially when you haven’t carved them. There are so many recipes about both sweet and savoury; this is my sweet recipe for Pumpkin Cake, it’s a slight variation on my Carrot Cake recipe.

Ingredients

  • 100g pecans
  • 340g raw, grated carrots
  • 260g plain flour
  • 1tsp bicarbonate of soda
  • 1 1/2tsp baking powder
  • 1/2tsp salt
  • 1tbsp mixed spice
  • 4 large eggs
  • 300g granulated sugar
  • 240ml vegetable oil
  • 2tsp vanilla extract

Method

1. Preheat the oven to 180 oC

2. Grease and line 2 cake tins or one large tray if you want to make a slab of cake

3. Toast the pecans for about 8 minutes or until slightly brown in a pan, then chop

4. In a bowl measure out your dry ingredients, apart from the sugar

img_20181103_1732341954129082988201793.jpg

5. Peel and grate the pumpkin and set aside

6. Beat the eggs in a mixer until frothy

7. Gradually add the sugar and beat until the batter is thick and lightly coloured

img_20181103_1741507541639614836896285.jpg

8. Add the oil in a steady stream and beat in the vanilla extract

img_20181103_1741567664927449982968838.jpg

9. Add in the dry ingredients and beat until just incorporated

10. Using a spatula fold in the nuts and carrots

11. Divide into the tins and bake for 25-30 mins, or if like me you are using a large tray pour in the mix and bake for 45 mins.

12. Once baked, serve as you wish, we are going to have ours with some homemade vanilla custard. However if you would like to ice the cake here is the ingredients for the frosting. Just combine all the ingredients below together and spread on your cake when cooled.

Ingredients for frosting

  • 57g softened butter
  • 227g cream cheese (at room temperature)
  • 230g icing sugar (use more if your frosting is too watery)
  • 1tsp vanilla extract
  • 1tbsp orange/lemon zest