Pumpkin, walnut and date cake with maple syrup and cream cheese icing – Food & Home Magazine

Name: Pumpkin, walnut and date cake with maple syrup and cream cheese icing – Food & Home Magazine
Ingredients: 450g raw pumpkin, grated; 200g dates, pitted and chopped; 50ml bourbon (optional; can replace with apple juice or water); 4 eggs; 190g brown sugar/xylitol/coconut sugar; 250ml (1 cup) vegetable/coconut oil; 330g self-raising wholewheat flour; 10ml (2 tsp) bicarbonate of soda; 10ml (2 tsp) ground cinnamon; 5ml (1 tsp) nutmeg; 5ml (1 tsp) ground allspice; 2,5ml (½ tsp) salt; 120g raw walnuts, chopped; MAPLE CREAM CHEESE ICING; 100ml pure maple/agave syrup (do not substitute with maple-flavoured golden syrup as it is too sweet and not the same as pure maple syrup); 1 x 250g tub full-fat cream cheese; 50g raw walnuts, chopped, to serve

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This is a delicious pumpkin, walnut and date cake with maple syrup and cream cheese icing for when you have friends coming over.

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Ingredients

450g raw pumpkin, grated
200g dates, pitted and chopped
50ml bourbon (optional; can replace with apple juice or water)
4 eggs
190g brown sugar/xylitol/coconut sugar
250ml (1 cup) vegetable/coconut oil
330g self-raising wholewheat flour
10ml (2 tsp) bicarbonate of soda
10ml (2 tsp) ground cinnamon
5ml (1 tsp) nutmeg
5ml (1 tsp) ground allspice
2,5ml (½ tsp) salt
120g raw walnuts, chopped
<h3>MAPLE CREAM CHEESE ICING</h3>
100ml pure maple/agave syrup (do not substitute with maple-flavoured golden syrup as it is too sweet and not the same as pure maple syrup)
1 x 250g tub full-fat cream cheese
50g raw walnuts, chopped, to serve