If you like carrot cake, you’ll absolutely love this tray bake! This would be the ideal cake to make this season to use up the leftover pumpkin insides after carving. It has the perfect amount of spice and just a dash of orange for a hint of citrus. It’ll please even the most avid of pumpkin haters, and its orange and cream cheese frosting will have people coming back for more. Give it a go!
- 300g self-raising flour
- 300g light muscovado sugar
- 3 teaspoons mixed spice
- 2 teaspoons bicarbonate of soda
- 175g sultanas
- half teaspoon salt
- 4 eggs, beaten
- 285g unsalted butter
- zest of 2 oranges
- juice of 2 oranges
- 500g (peeled weight) pumpkin flesh, grated
- 200g soft cheese
- 100g icing sugar, sifted
- Preheat your oven to 180c/fan 160c/gas mark 4. Grease and line a 30 x 20cm baking tin or a small roasting tin with baking parchment.
- Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
- In a separate bowl, melt 200g of the butter and beat with the eggs. Stir in the zest of one orange and a tablespoon of juice into the butter mixture, then mix with the dry ingredients until combined. Stir in the pumpkin, then pour the batter into the tin and bake for 30 minutes, or until golden and springy to the touch.
- To make the frosting beat together the remaining 85g of butter, soft cheese, icing sugar, the zest of one orange and three tablespoons of juice until smooth and creamy. If it is too thin, add more icing sugar until thick enough. Set it aside in the fridge.
- When the cake is done, allow it to cool for 5 minutes then turn it on to a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
- If you like, you can trim the edges of the cake to give it a neater look. Give the frosting a quick beat to loosen it up, then spread over the top of the cake using a palette knife or the back of a tablespoon. You can make it a smooth cover, or you can whip into peaks and swirls. Decorate with orange zest or Halloween sprinkles. It will keep for up to 3 days in the fridge.
How delicious does that sound?! It would be great with a cup of tea or a steaming mug of hot chocolate on a chilly night. If you’re looking for a great way to recycle your pumpkin flesh, this would be the perfect choice.