Pumpkin Cake with Cream Cheese Icing

In a mixing bowl, beat pumpkin puree, 400g caster sugar and oil. Add eggs and mix well.

In another bowl, combine flour, bicarbonate of soda, cinnamon and salt. Add these dry ingredients to the pumpkin mixture and beat until well blended. Pour batter into a greased 38x25cm or similar sized baking tin.

Bake at 180 C / Gas 4 for 25 to 30 minutes or until cake tests done. Cool.

In a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Gradually add 210g icing sugar and mix well. Add milk until icing reaches desired spreading consistency. Ice cake and sprinkle with nuts.