Skip to main content
logo
Food Advertising by

Pumpkin Carrot Cake


I have never tried baking cakes with raw pumpkin and was glad when Amy Beh shared a recipe for Pumpkin Carrot Cake.  The moist cake tasted good, the sweet pumpkin blended well with the slightly sourish cranberries.  I have reduced the sugar somewhat and tweaked the method too.  I'll be baking this again for the Chinese New Year. 













This cake was an instant hit with my family ....... Try it!


Recipe for Pumpkin Carrot Cake

Ingredients
  • 190 gm self-raising flour
  • 1/2  tsp baking soda
  • 1/4  tsp salt
  • 120 gm caster sugar (orig. 170 gm)
  • 100 gm butter
  • 50 gm canola oil
  • 4 eggs
  • 30 gm ground almonds
  • 120 gm shredded pumpkin
  • 30 gm shredded carrot
  • 60 gm dried cranberries - cut and coated with some flour from above
  • 1  tsp vanilla
Method
  1. Sift the self-raising flour with baking soda and  salt.  Set aside. 
  2. Cream butter and sugar till light, thick and creamy.
  3. Add in eggs one at a time, mix well.
  4. Add in oil and vanilla.
  5. Add in the sifted flour mixture.
  6. Add in shredded pumpkin, carrots, ground almonds and finally the cut and flour coated cranberries.  Mix thoroughly, scraping from the bottom and sides of the mixing bowl.
  7. Transfer batter into a lightly greased and floured 8 inch square tin.
  8. Bake in preheated oven @ 180 deg.C for about 45 - 50 mins.  Test with skewer till it comes out clean.  Allow to cool in tin for about 10 mins.
  9. Transfer to wire rack to cool completely.




Comments

  1. This looks really really good and moist! I must try this. Bookmarked!

    ReplyDelete
  2. Such marvellous bake! Can you & your hubby finish the whole tray?.... Send me the leftover huh! haha....

    ReplyDelete
  3. This sure sounds like a must try - the cake looks super moist and delicious!

    ReplyDelete
  4. Hi
    Penny
    Yes, it's yummy, can taste the freshness of the pumpkin.

    My Little Space
    Oh, we can, that's his breakfast for at least 2 days!

    5 Star Foodie
    Yes, try it, it's great!

    ReplyDelete
  5. Oh my, oh my. This looks soooooo sooo sooooooooooooo sooooooooooo goood (yes that much soooo's). Oooh, thanks for sharing this recipe.

    ReplyDelete
  6. Great cake...mmm pumpkin and carrot and cranberry...great combo. will try this out when I next buy pumpkin. Thanks for sharing the recipe :)

    ReplyDelete
  7. What a great recipe, I love the pairing of carrots and pumpkin with the cranberries yum! Great pictures too.

    ReplyDelete
  8. At a glance I thought it was fruit cake. This is the first time I see grated pumpkins in a cake. Very interesting. Looking forward to try this out.

    ReplyDelete
  9. Looks moist, colourful and delicious....all my favourite ingredients there. Great for the coming Chinese New Year. I would call this a healthier cake, so can eat more without guilt :P

    ReplyDelete
  10. Hi Mary
    This is indeed a healthy cake, agree with you, can eat more without guilt!

    ReplyDelete
  11. Hi Angie
    Thanks so much for the compliment!

    ReplyDelete
  12. Can wait to try out this healthy cake. Can I use regular flour? What is the measurment of the flour, baking soda and powder if there is any?
    Thank you for all the great recipes.

    ReplyDelete
  13. very colorful... i could almost smell the cake itself!

    ReplyDelete
  14. This is very beautiful, really good for CNY :)

    ReplyDelete
  15. Hi
    Sonia
    This cake calls for self-raising flour. I suppose you can use plain flour. I use 1 teasp baking powder for 8 oz of flour, now 190 gm of self-raising flour is around 7 oz., so I should think a little more than 3/4 teasp baking powder should be ok. But also remember to add in the 1/2 tsp baking soda. Do let me know after you've tried it.

    Impromptu Diva
    Anncoo
    Yes, the colour is apt for CNY, orangish, yellowish, reddish, very auspicious!

    ReplyDelete
  16. Looks moist and so delicious! Fantastic baking as usual, my friend!

    ReplyDelete
  17. Hi Jacqueline
    Thanks. This cake is yummy!

    ReplyDelete
  18. I baked the cake using 8 oz regular flour plus baking powder and soda.
    The cake came out moist and tasty.
    It still tasted very good on the 2nd day. Thank you for this wonderful cake.

    ReplyDelete
  19. You are most welcome Sonia. Do try the Lotus Root cake too, it's rather unusual but delicious. Have a Happy Valentine's day and Gong Xi Fa Cai to you and your loved ones!

    ReplyDelete
  20. Hi Cheah, was looking thru some of your older posts and I saw this. Thanks for sharing ... I shall try this soon.

    ReplyDelete
  21. Yummy Koh
    Yes, do try this cake, it's lovely and moist! This post was my first attempt.

    ReplyDelete
  22. This cake looks very very yummy!! I shall try it. However, I noticed that your cakes are very crumbly and that can only be because you have cut down on the sugar. Sugar is not used as just a flavoring agent but also to act as an added moisture and binding agent. Hence, cutting down on sugar will create a crumbly cake. Moreover you have cut down a lot of sugar.. I shall try with the original amount of sugar.

    ReplyDelete
  23. Bunnies
    Thanks for dropping by my blog. Yes, I always cut down on the sugar in my recipes because I don't wish to end up being a diabetic! You can try with the original amount of sugar and perhaps it'll look better. Anyway, thanks for the info re sugar.

    ReplyDelete
  24. Thanks for sharing yr recipe.My hubby love this cake

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…