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PrintPUMPKIN CAKE
Preparing for an excellent microwave recipe is on your hands. Through preparing pumpkin cake, you and your family will deeply enjoy its appetizing taste. If you are eager to prepare this, and then simply follow it’s instructed baking procedures and sees how it alters your appetite.
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- To make the cake, brush a ring mould with oil and line the base with non stick parchment paper.
- Put the carrot and walnut pieces into a blender or food processor and run the machine until both are coarsely chopped.
- Transfer to a bowl and work in the dates, sugar, eggs, oil, vanilla essence and milk. Sift together the dry ingredients, then stir into the carrot mixture with a fork.
- Transfer to the prepared mould. Cover with cling film and slit it twice to allow steam to escape. Cook on Full for 6 - 8 minutes, turning 2 times.
- Allow to stand for 10 minutes, then turn out on to a wire rack. Remove the paper. Invert on to a plate when cooled completely.
- To make the cream cheese frosting, beat the cheese until smooth.
- Add in the rest of the ingredients and beat lightly until smooth. Spread thickly over the top of the cake.
INGREDIENTS
For the Cake
- 150 ml Cooking oil
- 1 teaspoon vanilla essence
- 2 tablespoons cold milk
- 4 carrots, cut into chunks
- 50 grams walnut pieces
- 50 grams chopped dates, rolled in sugar
- 150 grams dark soft brown sugar
- 2 large eggs, at kitchen temperature
- 150 grams all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon all spice
Frosting
- 75 grams icing sugar, sifted
- 1 tablespoon freshly squeezed lemon juice
- 150 grams full-fat cream cheese
- 1 teaspoon vanilla essence
4 comments for “Pumpkin Cake”
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