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4.92 from 12 votes

Spiced Pumpkin Cake with Whipped Lemon Cream Cheese Frosting

This flavour-packed pumpkin cake is so moist and delicious. Pumpkin seeds and sunflower seeds give it texture and it’s topped off with a whipped cream cheese frosting
Course Dessert
Cuisine American
Keyword cake, pumpkin
Prep Time 20 minutes
Cook Time 1 hour
Servings 12
Calories 586kcal
Author Elien

Ingredients

  • 200 grams grated pumpkin (about 2 cups)
  • 150 grams grated apple (1 cup, about 2 medium apples)
  • 2 tbsp lemon juice
  • 4 medium eggs
  • 200 ml oil
  • 150 grams soft brown sugar (¾ cup, packed)
  • 110 grams white granulated sugar (½ cup)
  • ¼ cup sunflower and pumpkin seeds (mixed)
  • ½ cup raisins
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 300 grams all purpose plain flour (2 cups)
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 2 tsp baking soda

Lemon Cream Cheese Icing

  • 200 grams block cream cheese, at room temperature
  • 150 grams icing sugar
  • 2 tbsp lemon zest
  • 400 ml pouring cream

Instructions

  • Preheat the oven to 180 degrees Celsius, fan-bake. Grease or line a 23cm round cake tin
  • Grate the pumpkin and apple and place in a bowl. Add the lemon juice and mix to cover. Set aside
  • In a large bowl, sift together the flour, spices and baking soda and set aside.
  • In another bowl, beat together the eggs, sugar, vanilla and oil until thick and combined. Add in the seeds.
  • Pour the wet ingredients into the dry ingredients and fold them well with a spatula until they are combined and no patches of unmixed flour are left.
  • Pour into the prepared cake tin and bake for 50-60 minutes until a skewer inserted comes out clean. Leave to cool competely.
  • Once cooled, slice the cake in half.
  • Whipped Cream Cheese Frosting
  • Using an electric mixer or stand mixer, beat the cream cheese, icing sugar and lemon zest together until smoothy and creamy.
  • Add in the pouring cream and beat low until just combined, then switch the mixer to high.
  • Beat it until stiff peaks form.
  • Spread half the frosting onto one cooled cake half and add the other half on top. Finish with the rest of the frosting. Decorate with seeds.
  • This cake stores well in the fridge for up to 5 days in an airtight container.

Nutrition

Calories: 586kcal | Carbohydrates: 63g | Protein: 7g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 351mg | Potassium: 250mg | Fiber: 2g | Sugar: 36g | Vitamin A: 2066IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 2mg