Pumpkin Cake

Hello everyone!

So Halloween is fast approaching and so does the messy fun of pumpkin carving!

Here is Batty the pumpkin designed by Jess:

44849572_10155803956236218_2690016336213442560_n

With the pulp I separate the seeds and roast them (was with hot water to separate the last straggly ends of pulp) abit of butter and salt, put in the oven for 20min= yummy roasted seeds!

A large pumpkin gave us a big bowl of pulp πŸ˜€ So pumpkin cake it was!

Ingredients

3 large eggs

2 cups of self rasing flour (gluten free)

1 cup oil

pumpkin pulp (2 cups)

1 cup brown sugar

1tsp baking powder

2 tsp cinnamon

Frosting-

-1 cup cream cheese

– 2 cups icing sugar

– 8 tablespoon butter

Method

  1. Mix all dry ingredients together
  2. In a separate bowl mix all wet ingredients together
  3. Add the wet mixture to the dry and stir till smooth
  4. Bake for 30 mins at 180
  5. Make the cream cheese frosting by combining all the ingredients and whisk till fluffy then spread on!

Enjoy πŸ˜€

 

It was my 1st time making the frosting so very happy it turned out well and the cake is lovely and moist πŸ˜€

Half of it as been eaten already!

x

Advertisements
This entry was posted in Recipes and tagged , , , , , . Bookmark the permalink.

Please leave a reply :D

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s