Spiced pumpkin & carrot loaf recipe

Serves 6-8

This spiced pumpkin and carrot loaf recipe is a real autumn treat, perfect with a cup of tea for elevenses or in the afternoon, and it means your Hallowe’en pumpkin won’t go to waste. Pumpkin seeds are packed with nutrients that are good for our skin, and pumpkin flesh is high in vitamin A and fibre, making them an ideal to eat as the weather becomes cooler and the nights draw in.

Wellbeing Wisdom

  • Pumpkin seeds are packed with nutrients that are great skin food
  • Pumpkin flesh is high in vitamin A and fibre


For the cake

  • 175g butter
  • 175g coconut palm sugar (or demerara sugar)
  • 250g self-raising flour
  • 1tsp ground cinnamon
  • 1tsp ground ginger
  • 3 medium organic and free-range eggs
  • 200g grated carrot
  • 1 pumpkin (approx 150g)

For the ginger icing

  • 2 pieces stem ginger in their syrup
  • 1 jar stem ginger syrup
  • 200g icing sugar
  • 100g soft butter
  • Pumpkin seeds (optional)


  1. Cut the pumpkin into wedges and set the seeds aside. Dry roast the wedges in an oven set to 180°C/350°F/gas mark 4 for 40 minutes.
  2. When the pumpkin is cool, peel the flesh away from the skin and discard any excess water. Place all the cake ingredients into a food processor and mix until well combined. Spoon the mixture into a greased and lined loaf tin and bake at 180°C/350°F/gas mark 4 for 45 minutes or until a skewer comes out completely clean.
  3. While the cake is in the oven, mix the icing sugar and butter together until well combined. Finely chop two pieces of stem ginger and add to the icing with 2 tbsp of the syrup from the stem ginger jar. Finally, add the juice of half a lemon and mix well.
  4. Remove the cake from the oven and leave to cool in its tin. When the cake is completely cool, spread a thick layer of icing over the top of the cake and sprinkle ground ginger over the icing to compliment the warm spicy flavour of the loaf.
  5. To use the seeds of the pumpkin as an autumnal cake decoration, simply run them under water in a sieve, put them into a bowl of cold water and remove the pulp with your hands. When the seeds are clean, boil them in water for 10 minutes and then drain. Cover the seeds in olive oil and a pinch of cinnamon and place in the oven for about 10 minutes, before giving them a shake on the tray and roasting them for a further 5 minutes. When you have iced the cake and the seeds are cool, scatter them over the top for a delicious cinnamon kick.