If you like carrot cake, then you will definitely love this. It can also be made with butternut squash.

Ingredients:

225g self raising flour

1½ level tsp bread soda (bicarbonate of soda)

225g light golden brown sugar

Two tsp mixed spice

100g sultanas or raisins

Pinch salt

Three eggs , beaten

150g butter , melted

The finely grated zest of one small orange

375g pumpkin (peeled weight) , grated or whizzed up in a food processor

For the Cream Cheese Frosting:

150g soft cream cheese

50g soft butter

75g icing sugar

The finely grated zest of one and the juice of half an orange

Heat oven to 180°C. Butter the sides and line the base of a 20 x 20cm square tin with baking parchment paper. Sift the flour and soda into a bowl, add the sugar, spice, sultanas or raisins and salt and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the grated pumpkin. Pour the cake batter into the tin and bake for 30 minutes, or until golden and springy to the touch.

To make the frosting, beat together the cream cheese, butter, icing sugar, orange zest and one tsp of the juice until smooth and creamy, then set aside in the fridge. When the cake is baked, cool for five minutes then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.

When the cake has cooled, spread the cream cheese frosting over the top in peaks and swirls, and serve