Ingredients

Cake Ingredients:
520g pumpkin peeled and diced (Ettrick Gardens, Rosedale Orchard)
2 cups plain flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
½ tsp nutmeg
1 ½ tsp mixed spice
1 cup oil (I used melted coconut)
1 cup brown sugar
4 large eggs (Agreeable Nature)
2 tsp vanilla
Maple Cream Cheese Icing Ingredients:
225g cream cheese
2/3 cup icing sugar
¼ cup maple syrup
1 tsp vanilla
Chopped walnuts (Ettrick Garden, Rosedale Orchard, Willowbrook Orchard) and cinnamon to garnish

Vendors

Cake Method: Preheat the oven to bake 170 C degrees
Line a cake tin (I used a 20cm square tin) with baking paper
Place the pumpkin in a steamer and cook until it is soft
Puree and allow to cool
In a bowl mix together the oil, sugar, eggs, pumpkin puree and vanilla essence
Add the remaining dry ingredients and mix until combined
Spread the cake mix in the prepared cake tin and bake in the oven for approx
40 minutes until it is cooked through when tested with a skewer
Allow to cool before removing from the tin and icing
Icing Method: In a beater, beat the cream cheese until smooth
Sieve in the icing sugar and add the maple syrup and vanilla
Whip the icing until smooth and creamy
Spread over the cooled cake and then sprinkle on some chopped walnuts and a small dusting of cinnamon