¾ cup Natvia natural sweetener, blitzed in a high power blender to become a fine powder
1 tsp vanilla extract
Pinch of salt
½ cup chopped walnuts to top
1 tsp cinnamon to top
Preheat oven to 180ºC. Grease and line a baking pan 23x33cm.
In a bowl, whisk together vegetable oil, eggs, Natvia, molasses, pumpkin puree and vanilla.
In a separate bowl, add dry ingredients: stir together flour, baking soda, baking powder and spices until combined. Add the wet ingredients to the dry to make a batter.
Pour batter into a baking pan and bake for 30 minutes, or until an inserted skewer comes out clean. Allow to cool in the pan, before turning out on to a cooling rack. Make sure your cake is completely cooled before icing.
To make the icing, combine cream cheese, butter in the bowl of a stand mixer. Beat on a high speed until smooth and creamy, before adding Natvia, sugar and salt. Beat until you cannot feel any granules between your fingers.
Spread evenly over cooled cake. Sprinkle with chopped walnuts and cinnamon.