Pumpkin Cake - The Perfect Autumn Bake

This pumpkin cake is the perfect answer to use up all those pumpkins you have left over after decorating for Autumn and Halloween. Similar to carrot cake, this recipe is irresistibly moist, thanks to the use of freshly grated pumpkin, and paired with the creamy, sweet frosting, it's a no brainer to finish off the season!

We even finished ours off with a sprinkling of pumpkin seeds roasted with maple syrup and salt for that extra indulgence. You can find the recipe for those here.

For the cake

• 300g self-raising flour
• 300g light muscovado sugar
• 3 tsp mixed spice
• 2 tsp bicarbonate of soda
• 175g sultanas
• ½ tsp salt
• 4 eggs, beaten
• 200g butter, melted
• zest 1 orange
• 1 tbsp orange juice
• 500g (peeled weight) pumpkin flesh, grated
  flesh, grated

For the frosting

• 200g pack soft cheese
• 85g butter, softened
• 100g icing sugar, sifted

For cooking directions, click here.

Recipe originally from https://www.bbcgoodfood.com/recipes/halloween-pumpkin-cake