I made this cake for my mom's birthday and it was a hit! It turned out really moist and tasted a lot like carrot cake. I dusted it with powdered sugar instead of using icing which was good because it was sweet enough on it's own. Here's the recipe:
Pumpkin Cake
2 C sugar
1 1/4 C vegetable oil (I used 1 C oil and 1/4 C applesauce)
1 tsp vanilla
2 C canned pumpkin
4 eggs
2 C all purpose flour
3 tsp baking powder
2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
Preheat oven to 350.
Sift together flour, baking soda, baking powder, salt, and cinnamon.
Set aside.
In a large bowl, combine sugar and oil.
Blend in vanilla and pumpkin, then add eggs one at a time.
Gradually beat in flour mixture.
Pour into greased pan and bake for 30 minutes or until toothpick comes out clean.
I'd like to play around with the recipe and see if I could make a healthier version. Enjoy!
Linked at Raising Homemakers
Yum! Pumpkin cake is so wonderful...and all that wonderful beta carotene :D! What kind of icing will you use?
ReplyDeleteI do a mix of 1 pkg cream cheese, 1 pint whipping cream (whipped of course) and then add sugar to taste.
I know pumpkin is so delicious and healthy for you! I dusted it with powdered sugar instead of using icing and it turned out great!
ReplyDeleteMissy it was the BEST pumpkin cake EVER!!!!!!!!!
ReplyDeleteYour a wonderful cook!!
o yes!! That would be splendid!! Pumpkin cake is so moist too so it definitely doesn't need the icing (though I don't think I have your will power here...can I blame it on pregnancy? Or should I claim and addiction to cream cheese? :D)
ReplyDeleteThat sounds delicious! Thanks for sharing the recipe. :)
ReplyDelete