This just might be one of our favourite cakes! It’s not unlike carrot cake in it’s texture and taste, and we just know it’s going to be one we make every autumn now!

Ingredients

500g sugar

250ml vegetable oil 

500g plain flour

4 large eggs

2 tsp baking powder

2 tsp bicarbonate soda

2 tsp ground cinnamon 

1 tsp ground ginger 

1/2 tsp salt 

500ml pumpkin purée (cook pumpkin flesh at 180°c until soft and then blend until smooth)

 Cream Cheese Frosting

1  package cream cheese  (250 g)

125g  butter

850g icing sugar 

1 tsp vanilla paste

Method

1. Mix together the sugar and oil until they are well combined.

2. In a separate bowl, mix together the flour, bicarbonate soda, baking powder, cinnamon, ginger and salt and then add this to the sugar and oil mixture. Beat together until they are well combined, and then fold in the pumpkin purée.

3. Prepare two 22cm cake tins by greasing and flouring them. Preheat the oven to 180°C.

4. Pour the cake batter into the two tins and bake in the oven for 35-40 minutes. Test them with a toothpick - if it comes out clean, then the cake is ready to come out.

5. Remove the cakes from their tins and cool on a cooling rack. 

6. For the frosting, whisk the butter until it’s creamy and then add the cream cheese and vanilla bean paste. 

7. Gradually add the icing sugar and mix well until smooth and well combined. Sandwich the cakes with the frosting and then cover the sides and top - decorate as desired. We dotted around some cute fondant icing pumpkins!