Pumpkin Carrot Cake


190g self-raising flour
½ tsp bicarbonate of soda
¼ tsp salt
170g castor sugar
100g butter
50g canola oil
½ tsp vanilla essence
4 eggs
30g ground almonds
120g shredded pumpkin
30g shredded carrot
60g dried cranberries


Grease and line a 20x14cm loaf pan; grease the paper. Preheat oven at 180°C.

Sift flour and bicarbonate of soda into a mixing bowl. Stir in salt to mix.

Combine butter with canola oil and sugar in a mixing bowl. Add vanilla essence and beat until light and creamy.

Add eggs one at a time, beating well after each addition. Stir in shredded carrot and pumpkin.

Fold in sifted flour, ground almonds and cranberries. Stir until well blended. Transfer mixture to prepared pan. Level out neatly. Bake in preheated oven for 45-50 minutes or until cooked through when tested with a wooden skewer. Allow cake to stand in the pan for 10 minutes before turning out onto a wire rack to cool.

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