- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 2 cups packed brown sugar
- 1/2 cup vegetable oil
- 1 1/2 cups pumpkin purée
- 4 large eggs
- 2 cups grated carrot
- 1/2 cup sweetened coconut flakes
- 3/4 cup golden raisins or walnuts (optional)
- 2 250-g packages cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups sifted icing sugar
1 To make the cake, preheat the oven to 350°F. Grease and flour an 8-piece mini loaf pan; set aside.
2 In a medium bowl, combine the flour, baking soda, cinnamon and salt. Mix the dry ingredients with a wire whisk to break up any lumps.
3 In a large bowl, combine the brown sugar, oil, pumpkin puree, eggs and grated carrot with an electric mixer until fully combined. Slowly add the dry ingredients to the wet, 1/2 cup t a time, mixing well after each addition.
4 Stir in the coconut flakes and the raisins or walnuts, if using.
5 Spoon the batter into the prepared loaf pan, filling each cavity approximately three-quarters full.
6 Bake the loaves on the centre rack of the oven for 25 to 28 minutes, or until a toothpick inserted in the centre of the cakes comes out clean; set aside to cool.
7 To make the filling, cream together the cream cheese and butter in a medium bowl with an electric mixer until light and fluffy. Gradually stir in the icing sugar, beating constantly.
8 To assemble, slice the carrot loaves horizontally and spoon 2 tablespoons of the filling onto the bottom half of each loaf. Replace the top halves and serve.
Makes: 8 mini loaves