In the Kitchen

Pumpkin Carrot Cake

Pumpkin Carrot Cake


    • 190g self-raising flour
    • tsp bicarbonate of soda
    • tsp salt
    • 170g castor sugar
    • 100g butter
    • 50g canola oil
    • tsp vanilla essence
    • 4 eggs
    • 30g ground almonds
    • 120g shredded pumpkin
    • 30g shredded carrot
    • 60g dried cranberries


    Grease and line a 20x14cm loaf pan; grease the paper. Preheat oven at 180C.

    Sift flour and bicarbonate of soda into a mixing bowl. Stir in salt to mix.

    Combine butter with canola oil and sugar in a mixing bowl. Add vanilla essence and beat until light and creamy.

    Add eggs one at a time, beating well after each addition. Stir in shredded carrot and pumpkin.

    Fold in sifted flour, ground almonds and cranberries. Stir until well blended. Transfer mixture to prepared pan. Level out neatly. Bake in preheated oven for 45-50 minutes or until cooked through when tested with a wooden skewer. Allow cake to stand in the pan for 10 minutes before turning out onto a wire rack to cool.

Note: This is a vegetarian recipe


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