Ingredients:
For the cake:
175ml sunflower oil
175g light muscovado sugar
3 large eggs
1btsp vanilla extract
200g coarsely grated pumpkin
2 tsp ground cinnamon
200g self raising flour
1 tsp bicarbonate of soda
For the icing:
200g full fat cream cheese
85g icing sugar
Method:
1. Pre-heat the oven to 180C/160C fan/gas 4.
2. Pour the oil into a large bowl, add the vanilla, sugar and eggs, and beat.
3. Stir in the pumpkin, flour, cinnamon and bicarbonate of soda. The mixture will be rather wet.
4. Spoon into cases and bake for 25 minutes until springy to the touch and a skewer comes out clean.
5. While the cakes are cooling make the cream cheese icing by beating the cream cheese and icing sugar together.
6. Decorate as you like, and enjoy!
A delicious way to use up your Halloween pumpkins!
Alice
