Pumpkin Cake with Cream Cheese Frosting

• Vegetarian

• Produce

  • 15 oz Pumpkin, Pure

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 cups All purpose | plain flour
  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 2 tsp Cinnamon, powder
  • 4 cups Confectionary / icing sugar
  • 1 tsp Salt
  • 1 tsp Vanilla extract
  • 1 2/3 cups White sugar

• Ingredients

  • 1 Frosting:

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 2 sticks Butter, unsalted
  • 6 oz Cream cheese

Found on recipetineats.com

Description

Ingredients

• 4 eggs
• 1⅔ cups white sugar (350g) (Note 1)
• 1 cup vegetable oil (or canola)
• 15 oz / 420g can pure pumpkin, or 2 cups mashed fresh pumpkin (Note 2)
• 2 cups all purpose / plain flour (300g)
• 2 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon powder
• 1 tsp salt
• Frosting
• 6oz/180g cream cheese, at room temperature
• 2 sticks / 225g / 1 cup unsalted butter, softened
• 1 tsp vanilla extract
• 4 cups (480g) confectionary / icing sugar (sifted if clumpy)

Directions

• Preheat oven to 350F / 180C, all oven types.
• Spray and line a large pan around 9 x 13 / 22 x 33cm with baking paper with overhang. (Note 3)
• In a large bowl, whisk together the eggs, sugar, oil and pumpkin.
• Add remaining ingredients and mix well.
• Spread into prepared pan. Bake for 25 minutes.
• Cool for 10 minutes before turning out onto cooling rack. Frost with cream cheese frosting.
• Place all ingredients in a bowl and beat for 3 to 5 minutes or until smooth and fluffy. If using a stand mixer, use the paddle attachment.

Nutrition