Deliciously moist seasonal cake, similar in texture to carrot cake but ideal for Autumnal baking!

Ingredients all available in the farm shop

Ingredients

200g fresh pumpkin or butternut squash, peeled, deseeded and grated

200g light brown muscovado sugar

100ml rapeseed oil

2tsp vanilla extract

1 free-range egg

 

220g plain flour

1 tsp cinnamon

½ tsp allspice

½ tsp ground ginger

½ tsp bicarbonate of soda

½ tsp baking powder

50g chopped walnuts

2 tbsp milk

Icing

200g cream cheese

100g soft butter

icing sugar to taste

vanilla extract

chopped hazelnuts and orange zest on top

 

Method

1. Beat sugar, oil and vanilla for 2 minutes. Add egg and beat for another 2 minutes.
2. Sift together dry ingredients and fold into batter.
3. Fold in pumpkin and milk.
4. Bake for 30 minutes 170 degrees C.
5. Lightly beat together butter and cream cheese, add icing sugar to taste depending on how sweet you like it!