Pumpkin and carrot cake with carrot jam icing
Ingredients
- 140g brown sugar
- 2 eggs
- 130g Irish butter, melted
- 190g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon mixed spices or pumpkin spices
- 100g grated carrot
- 100g grated pumpkin
- 50g sultanas
Frosting:
- 200g creme cheese
- 2 tablespoons icing sugar
- 2 tablespoons carrot jam, or orange marmalade
Directions
- Preheat oven to 160˚C. Grease and line a cake tin with baking parchment.
- In a large mixing bowl, Beat the caster sugar and eggs until doubled in volume then stir in the melted butter then the flour and baking powder.
- Then, add in the spices, the grated carrot, grated pumpkin and sultanas carefully folding until well combined.
- Pour into the prepared tin, then bake for 40-50 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 15 minutes, then remove from the tin and cool completely on a wire rack.
- Once the cake is cooled, prepare the icing.
- Beat the cream cheese, icing sugar with the carrot jam until thick and creamy. Spread on the cooled cake or place in the fridge for 30 minutes to cool for a stiffer icing.
- Enjoy within a few days or store in a tight container in the fridge for a week.
