Pumpkin Cake with Macadamia Oil

This pumpkin cake will blow your pumpkin spice loving mind. Its like a carrot cake, but with a cake texture and best cream cheese frosting. And, according to me, this cake kicks a carrot cakes but!

Give it a try....this cake will not disappoint.

For the cake:

2 c of flour

1 tsp baking soda

½ tsp baking powder

½ salt

1 tsp ground cloves

1 tsp cinnamon

1 tsp ground nutmeg

¾ c Nonnetjie Macadamia Oil

1 ½ c sugar

4 large eggs (always bake with large eggs)

1 ¾ cup pumpkin (boiled, pureed, and cooled)

For the cream cheese frosting (BEST EVER):

150 g butter

½ c cream cheese

Pinch of salt

1 tsp vanilla

3 ¼ c of icing sugar

To make the cake:

Set oven to 180°C, and spray a 25x25cm cake pan with pray and cook.

Mix together all you try ingredients, including spices, keep aside.

In your electric mixer, add the Macadamia Oil and sugar until combined. Add the eggs one by one until well mixed.

Add the pumpkin and mix. Then add the dry ingredients and mix until your batter is well combined.

Place in your prepared pan and bake for 35-40 min or until your cake tester comes out clean.

Take out of the oven and let cool.

Now mix the frosting.

To make the frosting:

Mix the cream cheese and butter until smooth.

Add the salt and vanilla. 

Mix the icing sugar one cup at a time. Mix until fluffy and spread on cooled cake.

Enjoy!