If you like carrot cake, try this gorgeous version using pumpkin with a zingy cream cheese frosting. It may even count as one of your five-a-day.
200g plain flour
2½ tsp baking powder
½ teaspoon bicarbonate of soda
2 tsp ground cinnamon
2 tsp vanilla extract
200g brown Muscovado sugar
100g granulated sugar
300ml sunflower oil
125g walnuts; 65g ground and 60g whole for decoration
500g pumpkin, grated
For the frosting:
300g cream cheese at room temperature
1 lemon, zest and juice
175g icing sugar
Grease and line a 25cm spring-form cake tin. Heat your oven to 190°C.
Sift together the flour, baking powder, bicarbonate of soda and cinnamon.
In a large bowl, whisk the eggs until pale and fluffy.
Add the vanilla, sugars and oil and whisk again.
Gently fold in the flour mixture.
Fold in the ground walnuts, the raisins, and grated pumpkin.
Bake for 45 minutes until golden and springy to the touch.
For the frosting, beat the cream cheese, lemon juice and zest with the icing sugar.
When the cake is cool, top with frosting and decorate with walnuts.