Preheat the oven to 180 degrees Celsius, fan-bake. Grease or line a 23cm round cake tin
Grate the pumpkin and apple and place in a bowl. Add the lemon juice and mix to cover. Set aside
In a large bowl, sift together the flour, spices and baking soda and set aside.
In another bowl, beat together the eggs, sugar, vanilla and oil until thick and combined. Add in the seeds.
Pour the wet ingredients into the dry ingredients and fold them well with a spatula until they are combined and no patches of unmixed flour are left.
Pour into the prepared cake tin and bake for 50-60 minutes until a skewer inserted comes out clean. Leave to cool competely.
Once cooled, slice the cake in half.
Whipped Cream Cheese Frosting
Using an electric mixer or stand mixer, beat the cream cheese, icing sugar and lemon zest together until smoothy and creamy.
Add in the pouring cream and beat low until just combined, then switch the mixer to high.
Beat it until stiff peaks form.
Spread half the frosting onto one cooled cake half and add the other half on top. Finish with the rest of the frosting. Decorate with seeds.
This cake stores well in the fridge for up to 5 days in an airtight container.