4 eggs
1⅔ cups sugar
1 cup vegetable oil
15 oz pumpkin, (1 can)
2 cups all-purpose flour, sifted
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
Preheat oven to 350 degrees F.
In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
Spread batter in an ungreased nonstick 13x10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
Frosting:
In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners’ sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
If desired, garnish with ground cinnamon.
Sugar: 14g
:
Calcium: 31mg
Calories: 108kcal
Carbohydrates: 23g
Cholesterol: 27mg
Fat: 1g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 85mg
Protein: 2g
Saturated Fat: 1g
Sodium: 189mg
Trans Fat: 1g
Vitamin A: 1613IU
Vitamin C: 2mg
