Pumpkin cake squares with cream cheese frosting

    Pumpkin cake squares with cream cheese frosting


    22 people made this

    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.

    Makes: 24 bars

    • 250g plain flour
    • 1 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground ginger
    • 1/8 ground cloves or ground allspice
    • 4 eggs
    • 335g caster sugar
    • 250ml rapeseed oil
    • 425g pumpkin puree
    • 225g grated carrots
    • 250g tinned pineapple, coarsely pureed
    • Cream cheese frosting
    • 225g cream cheese, room temperature
    • 90g butter, softened
    • 1 teaspoon vanilla extract
    • 300g icing sugar

    Prep:35min  ›  Cook:25min  ›  Ready in:1hr 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Cook's note

    You can also make this recipe into cupcakes or muffins. Simply adjust the baking time accordingly.

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