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.
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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
- Sift the self-raising flour with baking soda and salt. Set aside.
- Cream butter and sugar till light, thick and creamy.
- Add in eggs one at a time, mix well.
- Add in oil and vanilla.
- Add in the sifted flour mixture.
- 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.
- Transfer batter into a lightly greased and floured 8 inch square tin.
- 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.
- Transfer to wire rack to cool completely.
This looks really really good and moist! I must try this. Bookmarked!
ReplyDeleteSuch marvellous bake! Can you & your hubby finish the whole tray?.... Send me the leftover huh! haha....
ReplyDeleteThis sure sounds like a must try - the cake looks super moist and delicious!
ReplyDeleteHi
ReplyDeletePenny
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!
Oh my, oh my. This looks soooooo sooo sooooooooooooo sooooooooooo goood (yes that much soooo's). Oooh, thanks for sharing this recipe.
ReplyDeleteGreat cake...mmm pumpkin and carrot and cranberry...great combo. will try this out when I next buy pumpkin. Thanks for sharing the recipe :)
ReplyDeleteWhat a great recipe, I love the pairing of carrots and pumpkin with the cranberries yum! Great pictures too.
ReplyDeleteAt 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.
ReplyDeleteLooks 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
ReplyDeleteHi Mary
ReplyDeleteThis is indeed a healthy cake, agree with you, can eat more without guilt!
Stunning! Absolutely gorgeous!
ReplyDeleteHi Angie
ReplyDeleteThanks so much for the compliment!
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?
ReplyDeleteThank you for all the great recipes.
very colorful... i could almost smell the cake itself!
ReplyDeleteThis is very beautiful, really good for CNY :)
ReplyDeleteHi
ReplyDeleteSonia
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!
Looks moist and so delicious! Fantastic baking as usual, my friend!
ReplyDeleteHi Jacqueline
ReplyDeleteThanks. This cake is yummy!
I baked the cake using 8 oz regular flour plus baking powder and soda.
ReplyDeleteThe cake came out moist and tasty.
It still tasted very good on the 2nd day. Thank you for this wonderful cake.
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!
ReplyDeleteHi Cheah, was looking thru some of your older posts and I saw this. Thanks for sharing ... I shall try this soon.
ReplyDeleteYummy Koh
ReplyDeleteYes, do try this cake, it's lovely and moist! This post was my first attempt.
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.
ReplyDeleteBunnies
ReplyDeleteThanks 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.
Thanks for sharing yr recipe.My hubby love this cake
ReplyDelete