There’s only one way to celebrate autumn and that’s with this moist pumpkin spice cake!
Preheat the oven to 180C and line two cake tins with baking paper.
In a mixing bowl, whisk the flour, baking powder, baking soda, salt and mixed spice together then set aside.
In a separate bowl, combine the oil, eggs, sugar, pumpkin and vanilla. Pour the wet ingredients into the dry and whisk until completely combined (the batter should be thick).
Equally divide the batter into the prepared cake tins and bake for 30 - 36 minutes. The cake is done when a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven and leave to cool.
In a clean bowl, beat the cream cheese and butter together. Tip in the icing sugar, vanilla and salt and beat until you get the desired frosting texture. Spread the frosting onto the cooled cake, place in the fridge for half an hour and decorate as desired.