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Carrot and pumpkin chocolate cake recipe
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Moist and naturally sweet pumpkin-carrot cake - a healthier twist on Devil's food cake bursting with flavor.
Ingredients:
  • 150g (1 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 160g (1 cup, lightly packed) brown sugar
  • 50g (1/2 cup) cocoa powder
  • 2.50 gm bicarbonate of soda
  • 125g butter, melted, cooled
  • 60ml (1 ⁄4 cup) vegetable oil
  • 3 eggs
  • 8.80 gm vanilla extract
  • 150g (1 cup) finely grated butternut pumpkin, seeds reserved
  • 150g (1 cup) finely grated carrot, peel reserved
  • 2-60.00 ml reserved pumpkin seeds
  • 100g (1/2 cup) caster sugar
  • Reserved carrot peel
  • 125g butter, chopped, at room temperature
  • 230g (1 1/2 cups) icing sugar mixture
  • 35g (1/3 cup) cocoa powder
  • 41.20 gm milk
Instructions:
  • Preheat your oven to 170°C/150°C fan forced, then generously grease a 20cm round cake pan and line the base with baking paper.
  • In a large bowl, sift together the flours, sugar, cocoa powder, and bicarbonate of soda, then create a well in the center. In a separate bowl, whisk together the butter, oil, eggs, and vanilla. Pour this mixture into the well. Gently fold everything together using a silicone spatula until just combined. Mix in the grated pumpkin and carrot until evenly distributed. Transfer the batter to the prepared baking pan.
  • Bake for 55-60 minutes until the cake is firm. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Once the cake is cooling, prepare the topping by preheating the oven to 170°C/150°C. Rinse the pumpkin seeds to remove any pulp and fibers, then pat them dry. Line a baking tray with foil, lightly spray with oil, and evenly spread out the seeds. Bake at 170°C/150°C for 10-12 minutes until they are dry and turn lightly golden, remembering to toss halfway through. Let the seeds cool on the tray, pressing them closer together for serving.
  • In a saucepan, mix sugar and 60ml (¼ cup) water. Stir over medium-low heat until sugar dissolves. Add carrot peel and simmer for 10 minutes until translucent. Remove from heat and cool carrot on a wire rack. Return syrup to heat and cook for 3-5 minutes until golden. Drizzle over pumpkin seeds and let it set.
  • Prepare the icing by using electric beaters to whip the butter in a bowl until it is light and creamy. In a separate bowl, sift together the icing sugar and cocoa powder. Gradually add the icing sugar mixture to the butter, beating continuously, until all the dry ingredients are fully incorporated. Finish by whisking in the milk until the mixture is smooth.
  • - Slice the cake in half horizontally using a large serrated knife. - Place the bottom half on a serving plate and spread one-third of the icing evenly over it. - Put the top half back on the cake and spread the remaining icing over the top. - Coarsely chop the seed praline. - Before serving, garnish with candied carrot and sprinkle with the chopped praline.

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