Pumpkin cake with raisins, walnuts and cream cheese frosting

Pumpkin pie fresh out of the oven

This is a delightful cake, which can be served with or without cream cheese frosting.

It is moist and flavored with cinnamon, spices and nutmeg.

I used pumpkin puree, but if you want, you can buy a sugar pumpkin, remove the seeds, roast it and use the cooked pumpkin inside instead. Sugar pumpkins are usually sold at farmers markets.

Raisin pumpkin cake with frosting
Pumpkin cake with frosting


Raisin pumpkin cake with cream cheese frosting

This is a delightful cake, which can be served with or without cream cheese frosting. It is moist and flavored with cinnamon, spices and nutmeg.

I used pumpkin puree, but if you want, you can buy a sugar pumpkin, roast it, remove the seeds and use the cooked pumpkin inside instead. Sugar pumpkins are usually sold at farmers markets.

servant 8

2 tablespoons of flour
1 cup of white sugar
2 teaspoons baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of all spices
1/4 teaspoon nutmeg
1/2 teaspoon of salt
1 cup canola oil
3 slightly beaten eggs
1 teaspoon vanilla
1 cup pumpkin puree
1/2 cup walnuts, roughly chopped
1/2 cup raisins

For the coating:
1/3 soft butter
4 ounces cream cheese
2 cups of powdered sugar
2 teaspoons of milk
1 teaspoon vanilla

Arrival instructions:

Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with parchment paper.

In a large bowl, mix the dry ingredients and mix.

Add oil, eggs, vanilla and pumpkin puree and beat until everything comes together.

Spread into a prepared pan and bake until cooked, about 25 minutes. Take out and cool.

To prepare the coating: Mix butter, cream cheese, powdered sugar, milk and vanilla in a bowl. Beat until smooth. Spread on the cake after it has cooled.

Pumpkin cake
The cream cheese frosting makes this pumpkin pie delicious!

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