Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin
Mix together the light brown sugar and vegetable oil using a hand whisk, until combined
Add the pumpkin puree and eggs, and whisk in
Add the self raising flour, bicarbonate of soda and all of the spices and whisk in
Pour the mixture into the loaf tin and bake for an hour, or until a thin skewer or cocktail stick inserted in the centre comes out clean, I usually check it after 45 minutes. Leave to cool fully either in the tin, or remove from the tin and leaving to cool on a cooling rack
To make the cream cheese frosting, use an electric mixer to beat the butter until smooth. Then mix in the icing sugar until the mixture is smooth and combined
Next, add the cream cheese and the vanilla extract and mix in until the frosting is thick and smooth - this won't take very long so be careful not to over mix
Pipe or spread the frosting over the cooled cake and add sprinkles or other decorations, or leave plain if you prefer
Store in an airtight container in the fridge and eat within 3 days