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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.




Labels:

Comments

  1. penny aka jeroxieJanuary 21, 2010 at 4:41 PM

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

    ReplyDelete
  2. My Little SpaceJanuary 21, 2010 at 7:45 PM

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

    ReplyDelete
  3. AnonymousJanuary 21, 2010 at 11:01 PM

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

    ReplyDelete
  4. Sokehah cheahJanuary 22, 2010 at 1:23 AM

    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. Art and AppetiteJanuary 22, 2010 at 2:44 AM

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

    ReplyDelete
  6. elinJanuary 22, 2010 at 7:17 AM

    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. LauraJanuary 22, 2010 at 8:20 AM

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

    ReplyDelete
  8. ICook4FunJanuary 22, 2010 at 8:40 AM

    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. MaryMohJanuary 22, 2010 at 3:06 PM

    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. Sokehah cheahJanuary 22, 2010 at 4:07 PM

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

    ReplyDelete
  11. Angie's RecipesJanuary 22, 2010 at 4:17 PM

    Stunning! Absolutely gorgeous!

    ReplyDelete
  12. Sokehah cheahJanuary 22, 2010 at 5:05 PM

    Hi Angie
    Thanks so much for the compliment!

    ReplyDelete
  13. SoniaJanuary 23, 2010 at 3:22 AM

    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
  14. SKIP TO MALOUJanuary 23, 2010 at 4:05 AM

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

    ReplyDelete
  15. ann lowJanuary 23, 2010 at 10:02 AM

    This is very beautiful, really good for CNY :)

    ReplyDelete
  16. Sokehah cheahJanuary 23, 2010 at 3:53 PM

    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
  17. JacquelineJanuary 24, 2010 at 6:48 PM

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

    ReplyDelete
  18. Sokehah cheahJanuary 24, 2010 at 11:21 PM

    Hi Jacqueline
    Thanks. This cake is yummy!

    ReplyDelete
  19. SoniaFebruary 5, 2010 at 6:07 AM

    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
  20. AnonymousFebruary 5, 2010 at 3:32 PM

    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
  21. Yummy BakesSeptember 29, 2010 at 12:31 PM

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

    ReplyDelete
  22. Sokehah cheahSeptember 30, 2010 at 5:01 PM

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

    ReplyDelete
  23. BunniesApril 18, 2011 at 12:41 PM

    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
  24. Sokehah cheahApril 18, 2011 at 5:57 PM

    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
  25. AnonymousJanuary 6, 2016 at 9:47 PM

    Thanks for sharing yr recipe.My hubby love this cake

    ReplyDelete

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