Savory Pumpkin Carrot and Orange Spice Cake

This is a savory variation of Carrot, Orange, and Spice Cake that I came up with when I had some leftover pumpkin puree. This recipe makes enough batter for two - 9 inch round cake pans.

Ingredients

• 1 - 15 oz/425g can of pumpkin puree
• 100 g walnuts, chopped (optional)
• 100 g  grated carrots
• 1 orange, zest and juice only (about 75ml juice)
• 20 g molasses 
• 1 Tbsp Grand Marnier
• 1 tsp orange extract
• 2 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 340 g all purpose flour
• 4 tsp baking powder
• 2 tsp baking soda
• 1 1/2 tsp salt
• 200 g unsalted butter
• 4 large free-range eggs
• 20 g brown sugar

Instructions

Preheat the oven to 180C/160C Fan/360F/Gas 4. Line the base of two round 9 inch cake pan with parchment paper.

Grate the carrots, zest and juice one orange and add the juice and zest of one orange. 

Combine the can of pumpkin puree, nuts, grated carrots, zest and juice of the orange, molasses, Grand Marnier, orange extract, cinnamon, cardamom, cloves, and nutmeg and mix thoroughly. 

Combine the flour, baking soda, salt, and baking powder in a separate bowl.

Melt the butter in a saucepan then whisk in the sugar, and eggs until smooth and well combined.

Add the butter mixture to the pumpkin mixture and stir until combined.

Add the flour mixture in and stir until the flour is well mixed in.

Pour the combined mixture into the prepared tin and bake for 50 - 70 minutes, or until a skewer or knife comes out clean when inserted into the middle (check after 40 minutes and cover the top of the cake if the cake is browning too fast).

Leave to cool in the pan for a few minutes then transfer to a wire rack to cool completely before eating. This is a pretty moist cake so it is important to cool it completely as it on a wire rack to let it finish cooking as it cools.

Savory Pumpkin, Carrot, Orange, Spice Cake