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Cake eggs sugar vegetable oil flour baking powder baking soda cinnamon salt Frosting weight Cream Cheese butter confectioners sugar vanilla
Viewed: 74 - Published at: 7 years agoIngredients
- FOR THE CAKE:
- 4 whole Eggs
- 1-2/3 cup Sugar
- 2 cups Pure Pumpkin Puree
- 1 cup Vegetable Oil
- 2 cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
- FOR THE FROSTING:
- 8 ounces, weight Cream Cheese, Softened
- 1/2 cups Butter, Softened
- 2 cups Confectioners Sugar
- 1 teaspoon Vanilla Extract
Method
- Preheat oven to 350 degrees F.
- In a large bowl, combine the eggs, sugar, pumpkin and vegetable oil. Mix for a couple of minutes until it's well mixed and some air is incorporated. Set aside.
- In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.
- By hand, stir the dry ingredients in with the wet ingredients just until combined. There will be some lumps. No worries!
- Pour mixture into a greased 9x13 pan and bake for 25-30 minutes or until a knife inserted in the middle comes out clean.
- While the cake is cooling, make the frosting.
- In a large bowl combine the softened cream cheese and butter. Mix on high until fluffy.
- Add the confectioner's sugar and mix on low until incorporated. Then turn on high and whip the heck out of it. Add the vanilla and continue to whip. I wanted a light and fluffy frosting so I had mine running on high for a few minutes after the ingredients were all added.
- Once the cake is cool, frost the cake.
