This moist pumpkin cake with cinnamon frosting is simply a delight. It is super moist but still very soft. It tastes like brown sugar, pumpkin and cinnamon. And the frosting adds a delicious creaminess to it. YUM.
Preheat the oven to 170°C / 340°F top/bottom heat. Prepare a cake tin (approx. 30x20cm). If necessary, peel the pumpkin and then finely grate it.
Mix the flour, grated nuts, cinnamon, nutmeg, cardamom, baking powder and salt in a bowl.
Beat butter, vanilla and sugar in a food processor for about 3-4 minutes until foamy. Gradually add the eggs. Beat for another 2 minutes until foamy.
Add the dry ingredients to the butter mixture. Mix coarsely. Then add the shredded pumpkin and the apple juice and mix carefully with a spatula to a homogeneous dough (only as long as necessary).
Pour the dough into the cake tin and bake for about 40-45 minutes until the surface is slightly golden. (Test with a skewer whether the cake is ready. If the dough still sticks, bake for another 5 minutes). Allow to cool completely.
Whip the cream and spread with a spatula on the completely cooled cake. Sprinkle with cinnamon and, if you want, roasted nuts. Enjoy.