This Vegan Pumpkin & Carrot Cake is packed full of beautiful seasonal produce. Soft sponge combined with the gentle warmth of ginger and a luxurious cream cheese frosting all topped off with crushed pistachios and a salted caramel sauce... Pumpkins are definitely for more than just pie! AND no-one will believe that it is completely dairyfree, eggfree & glutenfree!
Preheat the oven to 180C or 160C fan. Grease then line the bottom and sides of a tall 6inch round cake tin.
Into a large bowl beat together the oil, sugar, pumpkin puree and ground ginger.
Next fold in the carrots, sultanas, whole chia seeds and half the pistachios.
Once combined mix the ground almond and flour together before folding into the mixture alongside small amounts of milk until all mixed together.
Pour into cake tin and bake for 45-50mins. If the sultanas or cake start to look a bit dark but the cake is still not done, cover loosely with greaseproof paper and bake for an addition 10-15minutes.
Leave to cool completely before slicing in half and filling.
For the Frosting
It is so important that the cream cheese and margarine are both at room temperature before you make this frosting. Otherwise the mixture will split and go grainy. Although it wont affect the flavour it wont look as pretty!
Beat together the cream cheese & Margarine. Then pour in half the icing sugar and beat again until combined. Finally beat in the remaining icing sugar and smother inside and over the top of the cake!
Sprinkle over the rest of crushed pistachios and if you want add my salted caramel sauce (from the popcorn cupcakes!)
Sprinkle of sea salt
In a heavy saucepan, stir the ingredients (except salt) over a low heat until the sugar has melted. Turn to medium high and boil for 3-4mins until sauce coats back of a spoon. Stir in sea salt & add to a piping bag and reserve for drizzling over finished cakes - do not put it in the fridge!