Spiced Pumpkin & Carrot Cake
Not sure about you, but I LOVE baking with spices like cinnamon, ginger and nutmeg, there’s something comforting about the combination. So this Easter weekend, instead of going with the classic chocolate recipes, I chose to do things a little differently.
The weather here in Brisbane has just started feeling like Autumn, with the cooler mornings and the crisp air, it’s my favourite time of year. With this in mind, I picture myself sitting somewhere comfy, sipping tea and savouring a slice of this golden spiced pumpkin and carrot cake.
Now, when I say ‘cake’, I use this term loosely. This is more like brownie texture, but spiced pumpkin brownie just doesn’t sound right, you know? Originally I wasn’t sure what the texture would be like, but it turned out to be a seriously satisfying slice of cake.
This cake is made gluten free by using a combination of buckwheat flour, sorghum flour, and almond meal. You could also make this dairy free, but swapping butter for coconut oil and sticking with a nut milk alternative.
What I love about this cake is not only the warming spice combination, but using fresh ginger really gives a beautiful flavour compared to tried powder. I’ve also added some fresh lemon zest to the icing, which compliments the flavour of the cake, and cuts through the sweetness of the icing so it’s not over powering.
Next time you have a family gathering or just feel like something to warm your soul on an autumn morning, give this recipe a go and let me know what you think!
Recipe.
INGREDIENTS:
1.5 cups roasted pumpkin, mashed
1 cup grated carrot, firmly packed, approx 2 medium carrots
Small thumb of fresh ginger, grated
2 eggs
0.5 cup milk of choice (I used almond & coconut)
150g butter, melted & cooled
0.5 cup rapadura sugar
0.5 cup buckwheat flour
0.5 cup sorghum flour
0.5 cup almond meal
1 tsp xanthum gum
1 tsp baking powder
1 tsp cinnamon powder
0.5 tsp nutmeg
0.5 cup crushed walnuts
Icing Ingredients:
Approximately 2 Tbs milk (I used almond & coconut)
0.5 cup icing powder
Zest of 1 lemon
METHOD
Preheat the oven to 175C.
Prepare a 25cm square or round tin by lining the bottom with baking paper or greasing well.
Prepare all ingredients (mash pumpkin, grate carrot and ginger, chop walnuts)
Mix all dry ingredients in a large bowl (flours, almond meal, baking powder, xanthum gum, sugar, cinnamon, nutmeg).
Gently melt the butter in the microwave, using a medium glass bowl. Allow to cool.
Once the butter has cooled, whisk in the two eggs until well combined.
Add the grated ginger and mashed pumpkin and milk, then mix until well combined.
Transfer the wet mixture into the large bowl with the dry ingredients and fold through until just combined.
Throw in the walnuts and mix through.
Pour the mixture into the prepared baking tin.
Bake for approximately 35 minutes, or until the centre bounces back when gently pushed.
Allow the cake to sit for 10minutes before transferring to a cooling rack.
Once the cake has completely cooked, mix all the icing ingredients together until they form a thick consistency that still runs off a spoon. Ensure you add the milk gradually so and gauge whether you need more depending on the consistency of the mixture.
Finally, transfer the cake to a serving plate and drizzle the icing on!
