Pumpkin cake with lemon cheese frosting

September 12, 2016

Tired of the old pumpkin pie? This pumpkin cake recipe is the perfect treat for fall! Two layers of moist, delicious pumpkin cake, filled with lemon cheese frosting!

15 oz fresh pumpkin, grated
2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 oz cream cheese
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 cups icing sugar
2 tablespoons lemon zest
3 teaspoons milk
1/2 cup unsalted pumpkin seeds (optional)
ground walnuts for dusting (optional)
cinnamon for dusting (optional)

Prepare a round cake pan by greasing and lining with parchment paper. In a mixing bowl, mix pumpkin, 2 cups white sugar, and oil. Add eggs and mix well. In another bowl, combine flour, baking soda, cinnamon...
See the full directions on my site

Nutritions

Calories
7027

Sodium
4199mg
174% DV

Fat
335g
516% DV

Protein
76g
152% DV

Carbs
979g
333% DV

Fiber
28g
115% DV

Baked