Ingredients
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4 large eggs
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1 1/2 cups white sugar, plus
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1/2 cup brown sugar, packed or 2 cups white sugar
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1 cup vegetable oil
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1 (15 ounce) can pumpkin puree
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1 teaspoon vanilla
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2 cups flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3 teaspoons cinnamon
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3/4 teaspoon ginger powder
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1/4-1/2 teaspoon clove
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1/2 cup butter, softened
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1 (8 ounce) package cream cheese, softened
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1 teaspoon vanilla
Instructions
- Set oven to 350°F.
- Grease a 15x10-inch jelly-roll pan.
- For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes).
- In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
- Spread the batter into jelly-roll pan.
- Bake for 25-30 minutes or until lightly browned.
- Cool cake completely.
- For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes).
- Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed) to achieve desired consistency).
- Spread over completely cooled sheet cake.