moist pumpkin cake with cinnamon frosting
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.
Servings Prep Time
1cake 20minutes
Cook Time
Servings Prep Time
1cake 20minutes
Cook Time
pumpkin cake
  • 1 1/3cups spelt flour
  • 2 1/4cups finely grated walnuts
  • 3/4cup brown sugar
  • 1cup soft butter
  • 4medium organic eggs
  • 300g pumpkinpeeled and shredded
  • 1/4cup apple juice
  • 2tsp cinnamon
  • 1tsp vanilla extract
  • 1tsp nutmeg
  • 1tsp cardamom
  • 2tsp baking powder
  • 1/4tsp salt
cinnamon frosting
  • 1 1/4cup creamcold
  • 3tsp cinnamon
topping, optional
  • roasted nuts
  1. 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.
  2. Mix the flour, grated nuts, cinnamon, nutmeg, cardamom, baking powder and salt in a bowl.
  3. 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.
  4. 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).
  5. 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.
  6. Whip the cream and spread with a spatula on the completely cooled cake. Sprinkle with cinnamon and, if you want, roasted nuts. Enjoy.