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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

To Fu( Beancurd) Bridge ~ 跨桥豆腐

When I was recommended to try this dish in a restaurant, I was both hesitant and at the same time intrigued by its name.  I've heard of the song 'Bridge over troubled water' but Tofu crossing the bridge?  So to satisfy everyone's curiosity, we agreed to give it a try.  It's a nutritious dish with a good source of protein in the Tofu pork and egg all in one.  It was just tasty and delicious to go with a bowl of steaming hot white rice!





Tofu Bridge ~  跨桥豆腐


Ingredients
200 gm minced pork2 pieces soft Tofu1 eggSeasoning for minced pork - salt plus 1.1/2 tsp cornflouarSauce to add to the dish after steamed and before serving - (3 tsp hot water, 1.1/2 tsp light soya sauce, 1/4 tsp sugar mix till dissovled)1 tsp sesame oil and garlic oil to garnish Method Slice up the Tofu into 8 pieces, and place on a plate.Spread the seasoned minced pork on both sides of the TofuLightly beat up the egg and pour on top of the minced pork.Steam the dish for 8 mins, on high heat.Mix the garlic…