Pumpkin, Carrot & Ginger Cake
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” – Jim Davis (creator of the cartoon Garfield!)
It’s been a long while between posts as life has been incredibly busy
I’m loving my new job at Healthy Food Guide and my clinics have been fully booked as well
But I have a delicious new cake recipe that I’ve been wanting to share with you
Best of all, since it contains both pumpkin and carrot, it can help you boost your veggie intake!
Which is something I’m always writing about, or encouraging my clients to do
Perhaps not always in the form of cake though!
I do hope you give this a go
It’s a lovely soft, squidgy cake, lightly spicy with cinnamon, ginger and cardamom
And very quick and easy to assemble – once you’ve cooked and mashed the pumpkin!
Enjoy 🙂
- 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.
