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
  1. Heat oven to 170 degrees C and line a large loaf tin with non-stick paper.
  2. Into a large bowl, sift together both flours with the cinnamon, ginger and cardamom if using.
  3. Stir through the dried fruit and ginger. Set aside.
  4. Whisk together eggs, oil, sugar and vanilla, then add pumpkin and continue whisking until well combined.
  5. Add egg mix to flour mix along with grated carrot and gently fold through until just combined.
  6. Pour into loaf tin, smooth top and bake for 45-50 minutes, or until a skewer poked into the centre comes out clean.
  7. Allow to cool for 10 minutes before removing from tin.
  8. Store in an airtight container.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2020/08/09/pumpkin-carrot-ginger-cake/