Posted On: 2015-05-27 15:09:05
The Cake:
3 cups  High grade flour
2 teaspoons  Baking soda
2 teaspoons  Ground cinnamon
1½ teaspoon  Ground ginger
½ teaspoon  Ground nutmeg, or use freshly grated whole nutmeg
¼ teaspoon  Salt
2 cups  Caster sugar
1 cup  Raisins
1 cup  Vegetable oil
½ cup  Water
1½ cups  Pumpkin, cooked and mashed, cooled
1 cup  Carrot, grated 
The Icing:
100 grams  Butter, softened
3 cups  Icing sugar
¼ cup  Milk
1 teaspoon  Vanilla extract 
Heat the oven to 160C.

Line a 20cm round cake tin with baking paper.
Sift the flour, baking soda, spices & salt into a large mixing bowl. 
Stir through the sugar & raisins.
In a jug beat together the oil, water, eggs, pumpkin & carrot. 
Pour into the flour mixture & gently fold all together.
Spoon into the prepared tin, smooth the top & place in the oven.
Bake for 1½ hours or until a skewer inserted in the centre of the cake comes out clean.
Remove cake from the oven & leave to cool for 5 minutes before turning out on a wire rack to cool completely. 
Once the cake is cold, ice with vanilla butter icing.
To make the icing, beat all ingredients together until light & fluffy. 
(If you have one, an electric beater makes light work of this job.)
Spread icing over the cooled cake. 
Finish with extra freshly grated nutmeg if wished. 
Store cake in an airtight cake tin.

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