Most Pumpkin Cake recipes require mashed (OR pureed) Pumpkin. I wanted an easier recipe. Then I decided to use my own ‘My Legendary Carrot Cake’ recipe, replacing Carrot with Pumpkin. I didn’t add Pineapple and Sultanas to this Pumpkin Cake, but you may wish to add them. The result? It was seriously delicious.
1 Medium Size Cake OR 12 Cup Cakes
*Note: I use 26cm x 16cm Tin. You can use 20cm Round Tin.
1 & 1/2 cups Self-Raising Flour *add extra if required
1 cup Brown Sugar *lightly packed
1/2 teaspoon Salt
2 teaspoons Cinnamon *You can add Nutmeg, Clove, etc.
3 cups (about 250g) Grated Pumpkin
1/2 cup Walnuts *coarsely chopped
1/2 cup Vegetable Oil *I used Sunflower Oil
1 teaspoon Vanilla Extract
- Preheat oven to 170℃. Line a cake tin with baking paper.
- Remove skin and seeds of Pumpkin, then coarsely grate. This is the grater that I use. You can use a vegetable slicer.
- Combine all ingredients and mix well. Add extra Flour if required. *Note: Depending on the water content of the Pumpkin, you might need to add extra Flour. The batter should be fairly thick.
- Spoon the mixture into the cake tin, smooth the surface, and bake for 50 minutes OR until cooked through. DO NOT overcook. DO NOT leave the cake in the oven to cool.
- *Note: If cupcakes, bake for 25 to 30 minutes.
- Transfer to a wire rack and cool completely. This cake tastes better when cold.
- Cream Cheese Frosting is nice for this cake. You can make Cream Cheese Frosting by mixing following ingredients.
Cream Cheese Frosting
50g Butter *softened
125g softened Cream Cheese *softened
1 cup Icing Sugar
2 teaspoons Lemon Juice