About this recipe:A deliciously moist and full of flavour pumpkin cake traybake. The cream cheese frosting is really the icing on the cake. To be enjoyed at afternoon tea, elevenses, as a dessert or pop into your packed lunch.
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Method Prep:35min › Cook:25min › Ready in:1hr
Preheat an oven to 180 C / Gas 4. Grease and flour a 25x38cm or similar sized baking tin. Whisk together the flour, salt, baking soda, bicarbonate of soda, cinnamon and spices in a bowl.
Beat the eggs in a mixing bowl. Whisk in the caster sugar, rapeseed oil and pumpkin puree until no lumps of pumpkin puree remain. Stir in the carrots and pineapple, then fold in the flour mixture until no lumps of flour remain. Pour into the prepared baking tin.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, 25 to 30 minutes. Cool completely in the tin before cutting into squares.
While the pumpkin cake squares are cooling, beat the cream cheese, butter, vanilla extract and icing sugar together in a bowl until smooth. Ice the cooled cake with the cream cheese frosting.
You can also make this recipe into cupcakes or muffins. Simply adjust the baking time accordingly.