Pumpkin Cake Recipe

I haven't posted a recipe in a while. This is weird for me. Very weird indeed.  I've had an issue getting workable pumpkin this season though the one I processed this weekend was quite good.  I also got around 6 cups of puree so I'm happy with it.  I even had to lop off a fair bit of the top because it had some bad spots in it so I think I would have gotten around 8 cups of puree. It was a white pumpkin and those are new to me this season.  I'm finding them to be a bit sweeter than the orange ones and a bit milder on the taste. This is good as I haven't had my typical "pumpkin spice" season.

In true-to-form fashion I found a recipe online for a carrot cake.  Yes I know carrot cake is not pumpkin cake.  However as I was convincing myself to get out of bed when G woke up screaming this morning I was looking for a way to use pumpkin that would be easy to transport but wasn't a bread and wasn't a pie.  I still haven't made pumpkin pie but think one is coming as I can't freeze the remaining white pumpkin.  I made half a dozen substitutions or so but here is the link to the recipe I found and used as inspiration.  I find the cake to not need icing (rare for me since when I could eat wedding cake Chris got the cake and I got the icing) and it is delicious as it stands. It is also super moist and fluffy which is odd for gluten free stuff.  I'm going to make some cream cheese icing but not tonight as I need to go to bed. 

Cake recipe:

1/2 C agave nectar

1 C canola oil

4 large eggs

1 Tablespoon vanilla

1.5 C brown sugar

2.5 C Flour (3/4 C tapioca 1/2 C brown rice 3/4 C sorghum 1/2 C sweet white rice + 1 tsp xantham gum + 1.5 tsp gelatin)

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/4 teaspoon each: ground ginger nutmeg allspice

2 cup pumpkin

 

Preheat oven to 350°F.

 

In a large bowl (I used a 4 cup mixing cup) whisk the liquid ingredients (sans pumpkin or the first four things) together. In a mixer (because I refuse to mix things without one anymore) mix all the dry stuff (everything from the brown sugar to the spices in order of ingredients). Mix it some more because you want to make sure everything is well distributed.  Add the wet to the dry. Scrape down the sides of the mixing bowl with a spatula and then add in the pumpkin. 

 

Distribute into appropriate baking pan -- either a couple of 9x9 squares or a couple of circles or a muffin/cupcake pan (which is what I used since I have several children coming over for a birthday party the end of the week). Bake in preheated oven until they smell like they are done and bounce back to the touch. Let cool (or don't like Chris and I did) and then frost/ice. 

 

I got 32 cupcakes out of the batter. Here is a picture of the yummy cupcakes.  

Chris asked if we had to share them with the kids and that most will want the cake not just the frosting.  Which since A wanted sugar coated sugar with icing on it for breakfast this morning is saying something.  

Yesterday was a pretty impressive day for G -- he went most of the day with the same diaper on as he went on a toilet while we were out all day.  Chris put him on the toilets we visited in Charlotte and he went on every single one! Then when we came home he simply refused to potty on the toilet.  Bah!