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Pumpkin Spice Cake

  • 31 Mar 2010

Every now and again I like to try something different. One of the girls at work mentioned she'd like me to bake a carrot cake. I found this recipe for carrot cake and wondered how it would taste if I used grated pumpkin instead of carrot.





The cake is really moist and I only used half the quantity of drained pineapple specified in the recipe. Next time I mightn't use any pineapple at all because I have plans to completely turn the recipe upside down and inside out.






The best part of the cake as always is the cream cheese icing. I decided to fill the cake with the same icing as I love it so much.



As the recipe includes dates and toasted nuts, of course I had to decorate the top with a few extra fresh dates and some pecans.


The verdict? It's pretty good but I was left wondering how it would taste if I first cooked the pumpkin and maybe used butter instead of oil, then left out the pineapple, nuts and dates. If I ever revamp the recipe, I'll let you all know how it turns out.


I'm heading to Brisbane for a few days with the family so if I don't get the chance to post before Friday, I wish everybody a Happy Easter or Passover.

Bye for now,

Jillian
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2 comments

  1. Weathered & Worn3:18 am

    Your cake looks very yummy!

    ReplyDelete
  2. Jillian Leiboff8:41 am

    Thanks Penny,

    it was one of the most popular cakes I've ever brought into work. My colleagues aren't bakers but they did ask for the recipe.

    ReplyDelete

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