Raisin Pumpkin Cake with Cream Cheese Icing

Pumpkin Cake with Raisins, Walnuts and Cream Cheese Icing

Pumpkin Cake Freshly Out Of the Oven

This is a delightful cake, which can be served with or without cream cheese icing. 

It's moist and flavoured with cinnamon, all-spice and nutmeg. 

I used pumpkin puree, but if you wish, you could buy a sugar pumpkin, remove the seeds, roast it and use the cooked pumpkin inside instead. Sugar pumpkins are usually sold at Farmer’s Markets. 

Pumpkin Cake with Icing

Raisin Pumpkin Cake with Cream Cheese Icing

Serves 8

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon all-spice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 cup canola oil
3 eggs, slightly beaten
1 teaspoon vanilla
1 cup pumpkin puree
1/2 cup walnuts, coarsely chopped
1/2 cup raisins

For the Icing:
1/3 soft butter
4 ounces cream cheese
2 cups icing sugar
2 teaspoons milk
1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper.

In a large bowl, combine dry ingredients and stir. 

Add oil, eggs, vanilla, and pumpkin puree and whisk until everything is combined. 

Spread into prepared pan and bake until cooked, about 25 minutes. Remove and cool.

To make the icing: Combine butter, cream cheese, icing sugar, milk and vanilla in a bowl. Beat until smooth. Spread on cake once it is cooled.

Cream Cheese Icing Makes this Pumpkin Cake Tasty!

Other Recipes to Try:

Chocolate Cake and Glaze

Lemon Poppy Seed Loaf

White Cake with Caramel