Spiced pumpkin and walnut cake

Forget spiced pumpkin lattes! This pumpkin and walnut cake recipe is the perfect sweet treat with a bit of a healthier side. But if you're after a bit of decadence, top with cream cheese icing and walnuts.

  • 25 mins preparation + standing + cooling
  • 45 mins cooking
  • 20 mins marinating
  • Serves 12
  • Print


Spiced pumpkin and walnut cake
  • 1 2/3 cup grated pumpkin
  • 1 1/2 cup self-raising flour, sifted
  • 1 cup coarsely chopped walnuts, plus whole walnuts to serve
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon bicarbonate soda
  • 1 cup rice bran oil
  • 1 1/4 cup firmly packed brown sugar
  • 3 eggs, at room temperature
  • 250 gram cream cheese, at room temperature
  • 60 gram unsalted butter, at room temperature
  • 1 1/2 cup icing sugar mixture, sifted
  • 2 teaspoon orange essence


Spiced pumpkin and walnut cake
  • 1
    Preheat oven to 180ºC/160ºC fan-forced. Grease and line a 23cm (base measurement) square cake pan with baking paper.
  • 2
    Combine pumpkin, flour, walnuts, cinnamon, ginger and bicarbonate of soda in a bowl.
  • 3
    Whisk oil, sugar and eggs in a bowl. Add to pumpkin mixture; stir until combined. Spoon into prepared pan; level surface. Bake for 45 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 15 minutes, then turn out onto wire rack to cool.
  • 4
    Meanwhile, to make icing; using an electric mixer, beat cream cheese and butter in a large bowl until smooth. Gradually beat in icing sugar until combined. Beat in orange essence.
  • 5
    Spread icing over cooled cake. Top with extra walnuts.

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