Delicious Spiced Pumpkin Cake

For the cake
175ml vegetable oil
2 large eggs
250g pumpkin purée
150ml whole milk
1 tsp vanilla extract
250g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
200g caster sugar
200g light brown sugar

For the frosting
200g cream cheese
175g softened, unsalted butter
600g icing sugar
1 tsp vanilla extract
Orange food colouring (optional)

For the cake:

Step 1 - Pre-heat the oven to 180°C. Line a 20cm cake tin with baking parchment, and set aside.

Step 2 - Combine the dry ingredients - flour, bicarb, ground spices and salt in a large bowl.

Step 3 - In another bowl, mix caster sugar and brown sugar, along with oil, milk, pumpkin puree, eggs, and vanilla extract using a whisk or a wooden spoon until well combined.

Step 4 - Pour the wet ingredients into dry and whisk until smooth and well combined.

Step 5 - Empty the batter onto the cake tin and gently tap the tin on the countertop to even the surface and remove any air bubbles.

Step 6 - Bake for 30 minutes in the pre-heated oven, or until a skewer inserted into the center of the cake comes out clean. Then transfer the cake onto a wire rack to cool.

For the frosting:

Step 1 - To a large bowl, add cream cheese, butter, icing sugar, and vanilla extract and whisk until smooth and fluffy. You can also beat the mixture in an electric stand mixer using the paddle attachment (tip: add a dollop of orange food coloring to add a festive touch this Halloween)

Step 2 - Once the cake has completely cooled, spread the frosting onto the surface of the cake and decorate as you prefer. Now slice and serve!