Pumpkin Cake
Pumpkin Cake is made with grated pumpkin, apples, pecans with a brown sugar and cream cheese frosting. A pumpkin version of carrot cake.
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Pumpkin Cake
Pumpkin Cake is made with grated pumpkin, apples, pecans with a brown sugar and cream cheese frosting. A pumpkin version of carrot cake.
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| Servings | Prep Time |
| 24pieces | 15minutes |
| Cook Time |
| 45minutes |
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Ingredients
Pumpkin Cake
- 2cups all-purpose flour250 gram
- 2teaspoons baking powder
- 2teaspoons baking soda
- 1tablespoon pumpkin pie spice
- 1/4teaspoon salt
- 4 eggs
- 1cup vegetable oil200 mililiter
- 1cup light brown sugar200 gram
- 1/2cup granulated sugar100 gram
- 3teaspoons vanilla extract
- lemon zestof half a lemon
- 1cup grated appleone apple
- 3cups grated pumpkin450 gram
- 1cup chopped pecans100 gram
Topping: Brown Sugar Cream Cheese Frosting
- 1/2cup butter100 gram – softened
- 8ounces cream cheese225 gram
- 1/2cup light brown sugar100 gram
- 4cups confectioner’s sugar500 gram
- 1teaspoon vanilla extract
- lemon zestof half a lemon
- handful of pecansto decorate
Instructions
Pumpkin Cake
- Preheat the oven to 350°F / 175°C. Line a 9 x 13 inch (23 x 30 cm) cake pan with parchment paper.
- Sift flour, baking powder, baking soda, pumpkin pie spice and salt into a bowl.
- In another bowl, add eggs, oil, brown sugar, granulated sugar, vanilla extract and lemon zest. Mix till creamy.
- At a lower speed, add flour mixture followed by the grated apples and the grated pumpkin. Mix till incorporated. Add the pecans and mix briefly till incorporated.
- Pour the batter into a lined cake pan, spread evenly and bake in the oven for 40 to 50 minutes till golden, or until a cake tester or toothpick inserted into the center of the cake comes out clean. Leave the cake to cool for 15 minutes on a wire rack, then turn the cake out onto a wire rack to cool completely.
- Make the frosting while the cake is cooling.
Brown Sugar Cream Cheese Frosting
- Add cream cheese, butter, brown sugar, vanilla extract and lemon zest to a bowl and mix till creamy.
- Next, add the confectioners’ sugar in increments to the frosting and mix till creamy and fully incorporated.
- Once cooled frost the cake with brown sugar and cream cheese frosting. Use a knife to lightly draw squares on the frosting. Place a pecan on each square.
Recipe Notes
Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.
- Tip: Add 1 cup (100 gram) of chopped pecans to the frosting.
- Follow my recipe to make your own pumpkin pie spice