Cream Cheese Frosted Pumpkin Cake

    (19)
    1 hour 10 min

    This recipe is carrot cake inspired, only it's made with pumpkin. It's deliciously moist and the cream cheese frosting is really the icing on the cake! Serve it for dessert or as a snack. It also makes a wonderful birthday cake.


    18 people made this

    Ingredients
    Serves: 16 

    • Cake
    • 150ml milk
    • 3 drops apple cider vinegar
    • 200g caster sugar
    • 145g dark brown soft sugar
    • 150ml vegetable oil
    • 50g unsalted butter, melted
    • 1/2 teaspoon vanilla extract
    • 250g pumpkin puree
    • 250g plain flour
    • 50g porridge oats
    • 1 1/4 teaspoons baking powder
    • 1 1/4 teaspoons bicarbonate of soda
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves
    • 55g chopped walnuts

    Method
    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm or similar sized baking dish. Pour the milk into a small bowl and stir in the vinegar. Set aside.
    2. Mix the flour together with porridge oats, baking powder, bicarbonate of soda, cinnamon, nutmeg and cloves in a bowl.
    3. Beat the caster sugar, dark brown soft sugar, vegetable oil, butter, milk mixture and vanilla together in a mixing bowl until smooth and well blended.
    4. Add the pumpkin puree and beat again until smooth. Gradually stir in the flour mixture until evenly blended. Mix in the walnuts. Pour the batter into the prepared baking dish.
    5. Bake in preheated oven until the top is golden brown and a skewer inserted in the centre comes out clean, about 45 minutes. Cool on a rack.
    6. Meanwhile, mix the frosting with 1/4 teaspoon cinnamon in a bowl. When the cake is completely cool, spread over the top.
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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (18)

    by
    7

    This cake was the best ever!! no one touched the pumpkin pie!  -  22 Nov 2007  (Review from Allrecipes US | Canada)

    by
    5

    I used 1 cup honey instead of sugars, 1/2 cup extra pumpkin instead of butter, and doubled the spices. It rose beautifully, was moist, well-spiced, and gone in 5 minutes! Thank you for a recipe I could easily make egg and dairy free without anyone knowing!  -  24 Nov 2010  (Review from Allrecipes US | Canada)

    by
    4

    I made this on my mom's request for her birthday. It was good b/c it has no egg in it which 3 people in my family are allergic to. The cake rised really good at least doubled in size. And was very moist. Every loved it. I topped it with a whipped cream cheese frosting from this site, that I just added cinnamon to.  -  09 Mar 2009  (Review from Allrecipes US | Canada)

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