To prepare a delicious pumpkin and carrot cake, we start by preparing the necessary ingredients. The first step is to cut the pumpkin into suitable cubes so that they cook evenly. We place the pumpkin cubes in a pot, add a pinch of salt, and cover with water. We let the pumpkin boil for about 20 minutes until it becomes soft and easy to process. After it has boiled, we drain the water and turn the pumpkin into puree using a mixer or a fork. It is important to let the pumpkin puree cool completely before combining it with the other ingredients.
While the pumpkin is cooling, we peel the carrot and grate it finely. This will add a pleasant texture and natural sweetness to our cake. In a separate bowl, we beat the eggs together with the sugar until the mixture becomes fluffy and light in color. Then, we gradually add the oil, stirring continuously to achieve a homogeneous mixture. After the eggs and oil are well incorporated, we add the pumpkin puree, grated carrot, chopped nuts, raisins (which have been soaked in 3 tablespoons of rum for 2-3 minutes), and a pinch of cinnamon. We mix all the ingredients well, ensuring everything is evenly distributed.
After we have created the rich-flavored mixture, we add the baking powder and sifted flour, gently integrating them into the composition. It is important not to mix too much, as this could activate the gluten in the flour, which could lead to a tough cake. We prepare a baking tray, grease it with oil, and dust it with flour to prevent the dough from sticking. We pour the cake mixture into the tray, leveling the surface with a spatula.
We preheat the oven to 180 degrees Celsius and place the tray inside. We let the cake bake for 40 to 50 minutes, checking its status from time to time. We can test it with a toothpick; if it comes out clean, the cake is ready. Once baked, we let the cake cool completely in the tray, then we can portion and serve it. This combination of pumpkin, carrot, and nuts, flavored with cinnamon, will bring a touch of joy and warmth to every slice. Enjoy!
While the pumpkin is cooling, we peel the carrot and grate it finely. This will add a pleasant texture and natural sweetness to our cake. In a separate bowl, we beat the eggs together with the sugar until the mixture becomes fluffy and light in color. Then, we gradually add the oil, stirring continuously to achieve a homogeneous mixture. After the eggs and oil are well incorporated, we add the pumpkin puree, grated carrot, chopped nuts, raisins (which have been soaked in 3 tablespoons of rum for 2-3 minutes), and a pinch of cinnamon. We mix all the ingredients well, ensuring everything is evenly distributed.
After we have created the rich-flavored mixture, we add the baking powder and sifted flour, gently integrating them into the composition. It is important not to mix too much, as this could activate the gluten in the flour, which could lead to a tough cake. We prepare a baking tray, grease it with oil, and dust it with flour to prevent the dough from sticking. We pour the cake mixture into the tray, leveling the surface with a spatula.
We preheat the oven to 180 degrees Celsius and place the tray inside. We let the cake bake for 40 to 50 minutes, checking its status from time to time. We can test it with a toothpick; if it comes out clean, the cake is ready. Once baked, we let the cake cool completely in the tray, then we can portion and serve it. This combination of pumpkin, carrot, and nuts, flavored with cinnamon, will bring a touch of joy and warmth to every slice. Enjoy!
Ingredients
300 ml oil, 700 g pumpkin, 2 carrots, 4 eggs, 300 g sugar, 100 g nuts, 100 g raisins, 1 teaspoon cinnamon, 3 tablespoons white rum, 300 g flour, 1 baking powder