Pumpkin cake recipes please

would like to try a pumpkin cake. Was thinking of doing carrot and substituting for pumpkin. would this work and has anyne gone before me and tried with success. have googled but I have real pumpkin and not canned so unsure if one must cook then mash then use or grate . thanks in advance

Chef_jossybossy, Jun 5, 9:49 am

I have a recipe for my pumpkin loaves if you would like it?

Chef_cookessentials, Jun 5, 9:54 am

Pam's Pumpkin Loaves (makes two)
3 cups of castor sugar
1 cup salad/sunflower oil
4 eggs, lightly beaten
3 & 1/2 cups plain flour
2 tsp baking soda
1 tsp salt
1 tsp baking powder
2/3 cup water
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1 tsp ground cloves
(tsp of spices do not need to be level - up to you, but I like spicy.)
500g pumpkin,cooked and mashed
(cut pumpkin into big chunks-leave the skin on and put into a microwave proof dish with a little water and cover with gladwrap-leave a loose corner for steam to escape. Cook for 8-9 minutes-just be careful removing the wrap-its hot! When it is cool enough to handle, slice the skin off with a sharp paring knife).
Cream sugar and oil with electric mixer in LARGE bowl, add eggs and pumpkin,mix well. Sift dry ingredients and add alternately with the water. Grease and flour your loaf tins. When you fill them, they will be close to the top of the tin. Using a cup to get mixture into tins -gets them even. Bake at 175c for 1 & 1/2 hours. Let them stand 10 minutes before turning out. NOTE:These will rise VERY high in the tin, so don't panic. I test mine with a skewer in the middle because they sometimes need a little extra time. They freeze beautifully and they keep moist for ages too.


cookessentials (1212 ) 9:58 am, Thu 11 Apr #2

Chef_cookessentials, Jun 5, 9:56 am

These are my favourite. The quantity will make 6 small loaves.

Chef_lulu239, Jun 5, 11:05 am

lulu, is that in the petite loaf pans?

Chef_cookessentials, Jun 5, 2:25 pm

I still make this recipe Pam, everyone loves it, my sons-in-law especially!

Chef_rarogal, Jun 5, 3:15 pm

That's great to hear. it would be one of my favourites.

Chef_cookessentials, Jun 5, 4:08 pm

I make a pumpkin, carrot and sultana loaf which could easily be a cake and yes you do mash the pumpkin :)

Chef_rj5, Jun 5, 4:45 pm

rj5, how about posting it on the "Loaves" thread?

Chef_cookessentials, Jun 5, 4:51 pm

Ok sure, i know I have posted it on here before somewhere:)

Chef_rj5, Jun 5, 4:53 pm

thanks guys I ended up making one where it was similar to a carrot cake and I just grated raw pumpkin. split my double recipe into 24 muffins and a round cake tin. The muffins had no nuts or raisins as 1 son doesnt like them and in the remainder i threw in packet walnuts packet pumpkin seeds and lots of raisins. Well They were all woofed down and no one new they were pumpkin not even those that despise pumpkin ;) and I could not taste the pumpkin either

Chef_jossybossy, Jun 5, 11:14 pm

good to have on hand

Chef_bev00, Jun 5, 11:33 pm

Pumpkin Cake
2 lge cups pumpkin (dry roasted)
1.5 - 2 cups sugar
1 cup oil
3 eggs
3 cups flour
.5 tsp salt
.5tsp BP
1 tsp Baking Soda
1 tsp gr. cloves
1 tsp cinnamon
1 tsp nutmeg
Blend pumpkin, sugar egg and oil.
Sift dry ingredients.
Pour pumpkin blend into dry ingredients and mix well.
Cook in average oven for an hour and a half.

Chef_pam.delilah, Jun 7, 3:25 pm

Pumpkin Chocolate Cake
3 Eggs
1 cup White Sugar
1/2 cup Brown Sugar
1 tsp Vanilla
125g Softened Butter
½ cup Plain Yoghurt
2½ cup Flour
¼ cup Cocoa
2 tsp Baking Soda
250g Chocolate Bits
250g Grated Pumpkin
1 tsp Cinnamon
½ tsp Mixed Spice
Mix eggs, Sugars and Vanilla with a beater.
Blend in Butter and Yoghurt until smooth.
Fold in Chocolate, Pumpkin and combined dry ingredients until combined.
Spread into lined 28cm cake ring.
Cook for 50 minutes at 180C.

Chef_pam.delilah, Jun 7, 3:26 pm

Pumpkin, Walnut and Cinnamon Roll

3 eggs
1 cup sugar
2/3 cup cooked and mashed pumpkin
3/4 cup flour
1 tsp baking powder
1/2 tsp cinnamon
1 cup chopped walnuts
Icing sugar to dust

250g cream cheese
2 tbsp softened butter
1 cup icing sugar
3/4 tsp vanilla essence


- In a large bowl beat the eggs and gradually add in the sugar.
- Add the pumpkin and mix well. Stir in the flour, cinnamon, and baking soda.
- Mix again.
- Spread into a baking paper lined 15 x 10 inch tray.
- Sprinkle with the walnuts.
- Bake at 190degC for 15 minutes until the cake springs back when touched in the centre.
- Cool on a wire rack.
- Turn the cake out of the tray onto a clean tea towel dusted with icing sugar.
- Roll up and leave to finish cooling.
- Make the filling by beating the cream cheese with the butter, sugar and icing sugar until creamy.
- Unroll the cake and spread with the filling.
- Roll back up and put it in the fridge for about an hour.

Cut into slices to serve.

Chef_pam.delilah, Jun 7, 3:26 pm


Chef_bev00, Jun 7, 11:31 pm

Yes cookie, I use the petite loaf pans. I am going to try and use two trays with eight holes and see what happens!

Chef_lulu239, Jun 11, 3:18 pm

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