Pumpkin, Carrot & Ginger Cake
Prep time:
Cook time:
Total time:
Serves: 12
- 1 cup wholemeal self raising flour
- ½ cup white self raising flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom, optional
- ½ cup sultanas, currants or goji berries
- ¼ cup diced bare or crystalised ginger, or more if you're a ginger lover!
- 2 eggs
- ¼ cup oil
- ⅔ cup sugar
- 1 teaspoon vanilla bean essence
- 1 cup cooked, mashed pumpkin
- 1½ cups grated carrot
- Heat oven to 170 degrees C and line a large loaf tin with non-stick paper.
- Into a large bowl, sift together both flours with the cinnamon, ginger and cardamom if using.
- Stir through the dried fruit and ginger. Set aside.
- Whisk together eggs, oil, sugar and vanilla, then add pumpkin and continue whisking until well combined.
- Add egg mix to flour mix along with grated carrot and gently fold through until just combined.
- Pour into loaf tin, smooth top and bake for 45-50 minutes, or until a skewer poked into the centre comes out clean.
- Allow to cool for 10 minutes before removing from tin.
- Store in an airtight container.
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2020/08/09/pumpkin-carrot-ginger-cake/
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