Grated Pumpkin Cake

Name: How to cook Grated Pumpkin Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 Medium Size Cake OR 12 Cup Cakes
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Grated Pumpkin Cake

Most Pumpkin Cake recipes require mashed OR pureed Pumpkin. I wanted an easier recipe. Then I decided to use my own ‘My Legendary Carrot Cake’ recipe, replacing Carrot with Pumpkin. I didn’t add Pineapple and Sultanas to this Pumpkin Cake, but you may wish to add them. The result? It was seriously delicious.

Ingredient

Food ration :

1 Medium Size Cake OR 12 Cup Cakes

& 1/2 cups Self-Raising Flour *add extra if required

1 cup

Brown Sugar *lightly packed

1/2 teaspoon

Salt

2 teaspoons

Cinnamon *You can add Nutmeg, Clove, etc

3 cups

(about 250g) Grated Pumpkin

1/2 cup

Walnuts *coarsely chopped

Eggs

1/2 cup

Vegetable Oil *I used Sunflower Oil

1 teaspoon

Vanilla Extract

Cooking instructions

* Step 1

Preheat oven to 180℃. Line a cake tin with baking paper. *Note: I use 26cm x 16cm Tin. You can use 20cm Round Tin.

* Step 2

Remove skin and seeds of Pumpkin, then coarsely grate. This is the grater that I use. You can use a vegetable slicer.

* Step 3

Combine all ingredients and mix well. Add extra Flour if required. *Note: Depending on the water content of the Pumpkin, you might need to add extra Flour. The batter should be fairly thick.

* Step 4

Spoon the mixture into the cake tin, smooth the surface, and bake for 45 to 50 minutes OR until cooked through. DO NOT overcook. DO NOT leave the cake in the oven to cool.

* Step 5

*Note: If cupcakes, bake for 25 to 30 minutes.

* Step 6

Transfer to a wire rack and cool completely. This cake tastes better when cold.

* Step 7

Cream Cheese Frosting is nice for this cake. You can make Cream Cheese Frosting by mixing following ingredients. - 50g Butter *softened - 125g softened Cream Cheese *softened - 1 cup Icing Sugar - 2 teaspoons Lemon Juice