This easy-grated pumpkin cake is moist and full of texture and flavour.
Both pumpkin seeds and sunflower seeds give this cake texture. It’s full of flavour and spices and grated apple and grated pumpkin bring moisture. The finished cake is layered and topped off with an airy whipped cream cheese frosting.
If you’re a fan of carrot cake, you will love this cake too.
Grated pumpkin cake
This grated pumpkin cake uses fresh pumpkin as opposed to pumpkin puree. The same way that carrot cake uses freshly grated carrots.
In the batter, you’ll find pumpkin-loving spices – cinnamon, nutmeg, ginger and cloves.
The texture is brought by the humble pumpkin seed and sunflower seed. This makes a great nut-free substitute, though they can be substituted with chopped walnuts or hazelnuts too.
Baking the cake
Bake the cake in one 23cm round cake tin and slice it in half once cooled to make two layers. Alternatively, bake it in two smaller 20cm cake tins and those can be iced and stacked on top of each other.
Once baked, let the cake cool completely before icing it so the whipped frosting doesn’t melt. Pop it in the fridge to cool it down faster.
The whipped cream cheese frosting
I top the cake with a super light and creamy frosting made with cream cheese, heavy cream and powdered sugar. The use of pouring cream (which is later whipped up), reduces the need for copious amounts of powdered sugar.
To make the icing, beat together cream cheese, powdered sugar and lemon zest together until smooth and creamy. Add in the pouring cream and beat low until just combined, then switch the mixer to high and continue beating it until stiff peaks form. It’s deliciously light and creamy and not too sweet.
More cake ideas
- 300g all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 tsp baking soda
- 4 large eggs
- 200ml oil
- 150g soft brown sugar
- 110g granulated sugar
- 2 cups grated pumpkin, packed
- 1 cup grated apple, packed
- 1/2 cup raisins
- 1/4 cup sunflower and /or pumpkin seeds
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
Whipped Cream Cheese Frosting
- 200g cream cheese, at room temperature
- 150g powdered sugar
- 2 Tbsp lemon zest
- 400ml pouring cream
- Preheat the oven to 180°C. Grease or line a 23cm round cake tin or two 20cm round cake tins.
- In a large bowl, sift together the flour, spices, and baking soda and set aside.
- In another bowl, beat together the eggs, sugar, vanilla, salt, and oil until thick and combined. Add in the raisins, seeds, grated pumpkin, apple, and lemon juice.
- Pour the wet ingredients into the dry ingredients and fold them well with a spatula until they are combined and no patches of unmixed flour are left.
- Pour into the prepared cake tin and bake for approximately 50-60 minutes until a skewer inserted comes out clean. Remove the cake from the tin and leave it to cool completely.
- Once cooled, slice the cake in half and make the icing.
- Using an electric mixer or stand mixer, beat the cream cheese, icing sugar, and lemon zest together until smooth and creamy. Add in the pouring cream and beat low until just combined, then switch the mixer to high. Beat it until stiff peaks form but don't overmix it or it may split.
- Spread half the icing onto one cooled cake half and add the other half on top. Finish with the rest of the icing. Decorate with seeds. This cake stores well in the fridge for up to 5 days in an airtight container.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 586Total Fat: 35gSaturated Fat: 12gUnsaturated Fat: 0gCholesterol: 110mgSodium: 351mgCarbohydrates: 63gFiber: 2gSugar: 36gProtein: 7g