First cut the pumpkin into large pieces and place in a large pasta pan or steamer. Steam for approx. 20 minutes or until tender.

Once cooled removed the flesh from the skin, it will come away very easily. Reserve some of the water used for steaming.

Puree the pumpkin, add a couple of teaspoons of the reserved liquid if the puree is too thick and sticky. Set aside.

In a medium sized bowl combine the two flours, spices, baking powder, bicarbonate of soda and a pinch of salt and set aside.

In another mixing bowl beat the butter and the sugars together until pale and creamy.

Add the eggs one by one to the sugar & butter mixture, mix further then add the vanilla extract.

Add in the pumpkin puree to your wet mix and combine until all ingredients are well incorporated. Add the flour and spice mix gradually, one third at a time. At this point you can decided whether your mixture is too thick or not. If it's very thick you can add a couple of tablespoons of milk.

Pour the cake batter into a lined cake tin or loaf tin.

Bake in the oven at 160C for 30-35 minutes. Test with a skewer until it comes out clean.

Once cooked let it cool on a cooling rack for 5-10 minutes before taking out of the tin.

Let it cool completely before icing.

Beat the softened cream cheese and butter together until combined.

Add the vanilla extract and sift in the icing sugar and spices and mix well.

Spread over your cake and top with chopped nuts (optional)