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

Vietnamese Braised Pork Ribs ~ 越南排骨

These succulent pork ribs are meaty and tender and they go very well with white rice.  They are delicious and finger licking good!


Vietnamese Braised Pork Ribs ~ 越南排骨
Ingredients
1 kg pork ribs2 lemon grass, lightly smashed and finely chopped, about 2 Tbsp1.1/2 Tbsp soy sauce1/2 Tbsp fish sauce1 tsp salt1 Tbsp brown sugar1/2 Tbsp garlic, chopped or grated1 tsp Chinese 5 spice powder1 Tbsp finely chopped gingerMethod Marinate the pork ribs overnight with all the above ingredients.Reserve the marinade. Cook the ribs in a non-stick pan, add in 2 cups water and continue to cook till the ribs are tender and the sauce has been reduced.Fine tune to taste. Dish out.Cook the marinade with a bit of cornflour to thicken.Pour the marinade over the ribs before serving.

Chocolate chip banana bread ~ 香蕉巧克力蛋糕

This is an easy peasy recipe where no mixer is required.  Method is more or less like making muffins.  The texture of this banana loaf is soft, moist and there is a perfect blend between the aromatic bananas and chocolate chips.








Chocolate chip banana bread   ~    香蕉巧克力蛋糕
Ingredients
1/4 cup oil100 gm caster sugar1 tsp lemon/orange zest2 large eggs, lightly beaten1/2 cup choc chips188 gm plain flour1 tsp bicarbonate of soda1/2 tsp salt1 cup (about 300 gm) over-ripe bananas, mashed (about 3)1/2 cup walnuts, coarsely chopped (optional)Extra choc chips to sprinkleMethod Grease and flour a 8.1/2" x 4.1/2" loaf pan.Whisk flour, bicarbonate soda, salt and sugar.  Set aside.Mash the bananas and mix in oil and beaten eggs.Pour the wet ingredients into the flour mixture.Stir in choc chips.  Do not overmix.Spoon batter into the loaf pan.  Level the surface and sprinkle on some choc chips.Bake in a preheated oven @ 180 deg.C for about 45 to 50 mins. Test with a skewer till it comes out cle…

Topo Map Cake ~ 地图蛋糕

I think it is more appropriate to name this cake just as 'Topo map cake' for the layers in this cake really look like a map.  Layering this cake can be quite challenging as a great deal of patience is required.  But patience and endurance do pay and after the cake is baked and once you sliced it up, you'll be so pleased to see the pretty layers and the colour combination.  Not only does it look awesome, the texture is good too, soft and moist.




Topo Map Cake  ~   地图蛋糕 (adapted from 'here')

A)  250 gm salted butter
      100 gm caster sugar
      4 large egg yolks
      200 gm self-raising flour
      60 ml milk
      1 Tbsp matcha powder, sifted
      1 tsp vanilla
      Cocoa powder for dusting
B)  4 large egg whites
      50 gm caster sugar

Method

Beat butter, sugar and vanilla till creamy, add in egg yolks one at a time.Fold in sifted flour alternating with milk till well incorporated.Divide into two portions.  Leave one portion plain but sift in matcha powder into…