If you love carrot cake, why not try this pumpkin or butternut squash version this fall instead? Warmly spiced and fragranced, this traybake is topped by a cream cheese and orange frosting. Perfect for using up leftover pumpkin after carving your Jack o’ lanterns!
Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment.
Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine.
Beat the eggs into the melted butter, stir in the orange zest and juice.
Mix with the dry ingredients till combined.
Stir in the pumpkin.
Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch. Test with a skewer to see if it comes out clean. You may need to bake for longer, and if the top of your cake starts to burn before it’s cooked through, cover it with foil for the rest of the cooking time.
To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge to stiffen up.
When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls.
This cake will keep, covered, for up to 3 days in the fridge.
Pumpkins can vary in water content, so keep an eye on the cake towards the end of cooking – if your pumpkin has a high water content, your cake may take more time to cook through. Butternut squash also works brilliantly in this cake.