Pumpkin Pecan Cake
Pumpkin Pecan Cake is the cake to go when you what to go beyond carrot cake.
It taste delicious, it’s super smooth, spongy, light and fresh, the perfect alternative to your classic banana and carrot cake. It’s made with spelt flour for a nutritious bonus and low in sugar since I only use the sweet of the pumpkin. You could use sweet potato instead for a little extra sweetness.
Serve it with Greek yogurt or coconut cream for an extra indulge treat.
What other veggies you like to add to your cakes? Remember to tag #healthyforkful on Instagram so I can see and get inspired from your extra nutritious advices.
- 3 eggs
- 150 ml olive oil
- 300 gr pumpkin or sweet potato raw, peeled and grated
- 100 gr pecan nuts
- 180 gr spelt flour
- 2 teaspoons baking powder
- a pinch salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- a pinch ground cloves
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Preheat the oven to 160ºC. Line a loaf tin with parchment paper.
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Beat the eggs in a bowl. Add the oil, grated pumpkin and chopped pecans. Stir in the dry ingredients and bring the miture together using a spatula.
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Pour the mixture into the prepared loaf tin, smooth the surface and bake for one hour or until a skewer inserted into the middle comes out clean.
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Let it cool in the tin for 5 minutes before removing to a wire rack.
A handful of sultanas or cocoa nibs would work beautiful in this cake.