Moist Pumpkin Cake with Cream Cheese Icing

November 13, 2013

229

This cake is high five material, folks. It's moist, soft and simply amazing. It resembles a carrot cake in texture and even slightly in flavor. It's topped with smooth and incredibly decadent cream cheese icing and crunchy toasted walnuts.

4 eggs
1 2/3 c. white sugar
1 c. vegetable oil
1 (15 ounce) can pumpkin puree
2 c. all-purpose flour
2 t. baking powder
1 t. baking soda
2 t. ground cinnamon
1 t. salt

For Frosting:
1 (3 ounce) package cream cheese, softened
1/2 c. butter, softened
1 t. vanilla extract
2 c. sifted confectioners' sugar

1 c. toasted, chopped walnuts for topping

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda,...
See the full directions on my site

Nutritions

Calories
328

Sodium
362mg
15% DV

Fat
23g
35% DV

Protein
4g
8% DV

Carbs
23g
7% DV

Fiber
1g
7% DV

Moist Pumpkin Cake with Cream Cheese Icing

This cake is high five material, folks. It's moist, soft and simply amazing. It resembles a carrot cake in texture and even slightly in flavor. It's topped with smooth and incredibly decadent cream cheese icing and crunchy toasted walnuts.

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