Pumpkin Cake
Pumpkin Cake is made with grated pumpkin, apples, pecans with a brown sugar and cream cheese frosting. A pumpkin version of carrot cake.
Servings Prep Time
24pieces 15minutes
Cook Time
45minutes
Servings Prep Time
24pieces 15minutes
Cook Time
45minutes
Ingredients
Pumpkin Cake
Topping: Brown Sugar Cream Cheese Frosting
Instructions
Pumpkin Cake
  1. Preheat the oven to 350°F / 175°C. Line a 9 x 13 inch (23 x 30 cm) cake pan with parchment paper.
  2. Sift flour, baking powder, baking soda, pumpkin pie spice and salt into a bowl.
  3. In another bowl, add eggs, oil, brown sugar, granulated sugar, vanilla extract and lemon zest. Mix till creamy.
  4. At a lower speed, add flour mixture followed by the grated apples and the grated pumpkin. Mix till incorporated. Add the pecans and mix briefly till incorporated.
  5. Pour the batter into a lined cake pan, spread evenly and bake in the oven for 40 to 50 minutes till golden, or until a cake tester or toothpick inserted into the center of the cake comes out clean. Leave the cake to cool for 15 minutes on a wire rack, then turn the cake out onto a wire rack to cool completely.
  6. Make the frosting while the cake is cooling.
Brown Sugar Cream Cheese Frosting
  1. Add cream cheese, butter, brown sugar, vanilla extract and lemon zest to a bowl and mix till creamy.
  2. Next, add the confectioners’ sugar in increments to the frosting and mix till creamy and fully incorporated.
  3. Once cooled frost the cake with brown sugar and cream cheese frosting. Use a knife to lightly draw squares on the frosting. Place a pecan on each square.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

  • Tip: Add 1 cup (100 gram) of chopped pecans to the frosting.
  • Follow my recipe to make your own pumpkin pie spice