pumpkin cake

taste of pumpkin and all those autumn spices

prep: 30'
rest: 45'
8 slices

This humble and straightforward pumpkin cake recipe is for those who love the taste of pumpkin and all those autumn spices.


  • 350g (2 1⁄3 cups) raw coarsely grated pumpkin
  • 250g (2 cups) plain flour
  • 4 eggs
  • 8g (2 tsp) baking powder
  • 200g (1 cup) caster sugar
  • 180ml (3⁄4 cup) vegetable oil
  • a pinch of salt
  • 60g chopped walnuts
  • 2g (1 tbsp) ground cardamom
  • 6g (1 tsp) ground cinnamon
  • 2g (1 tbsp) ground nutmeg
  • 2g (1 tbsp) ground clove


  • grease a 23cm cake tin with baking spray or line it with baking paper
  • preheat the oven to 180°C/350°F
  • mix the dry ingredients in a bowl
  • gently fold the grated pumpkin and walnuts in the dry ingredients
  • beat the eggs and the sugar with an electric mixer until pale and thick
  • mixer still on, drizzle in the oil and gradually add the carrot mixture
  • this will only take a couple of minutes
  • pour the batter and spread evenly into the prepared tin and bake for 45 minutes or until a skewer comes out clean
  • set aside for an hour to cool.

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