Ingredients
200g grated pumpkin
175ml vegetable oil
175g soft dark brown sugar
175g self-raising flour
3 large eggs
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp mixed spice
100g raisins or sultanas
75g chopped pecans (optional)
100g butter, softened
150g icing sugar
200g cream cheese
1 tsp vanilla extract
Zest of 1 large orange (plus 1 tsp orange juice)
Method
- Preheat the oven to 160°C (fan). Grease and line a 20cm baking tray.
- Whisk together the eggs, oil and sugar in a large mixing bowl. Stir in the grated pumpkin, raisins or sultanas, and nuts if using. Sift over the flour, bicarbonate of soda and spices, along with a pinch of salt.
- Gently fold into the wet mix, then pour into the prepared baking tray.
- Bake for 40–45 minutes or until the cake feels springy and firm. Remove from the oven and allow to cool in the tin for 15 minutes. Then remove from the tin and leave to cool completely.
- For the icing, beat the butter until pale and smooth. Gradually add the icing sugar until you have a thick, pale buttercream. Beat in the vanilla, orange juice and ¾ of the zest, then stir in the cream cheese with a spoon. Spread over the cooled cake and sprinkle over the remaining orange zest and some more chopped nuts if using. Cut into squares and serve.