4 large eggs (room temperature) (Can rest eggs in a dish to warm water to get result quickly).
2 cups sugar.
1 cup vegetable oil.
1 (15 ounce) can pumpkin puree- I use Libby's.
2 cups all purpose flour.
2 teaspoons baking powder.
2 teaspoons ground cinnamon.
½ teaspoon baking soda.
½ teaspoon salt.
½ teaspoon ground ginger.
¼ teaspoon ground cloves.
½ cup chopped toasted walnuts (optional).
Pam Spray to prepare parchment and cake pans.
Combine first four ingredients into a bowl. Blend well using hand mixer. Combine flour and the remaining dry ingredients together. Slowly add the flour mixture to the wet mixture, making sure all the flour is incorporated. If using nuts, stir in by hand, do not over mix batter.
Pour batter evenly into three greased, parchment lined 8 or 9 inch round cake pans. Bake at 350 for 24 minutes or until set, toothpick will come out with no batter. Remove from pans, also removing parchment backing. Frost cakes once they are cooled to room temperature.
Cream Cheese Frosting.
2 (8 ounce cream) cheese bricks softened.
1 stick of room temperature unsalted butter.
1 tsp vanilla.
3 -5 cups of confectioners’ sugar.
Blend butter and cream chesses 2-3 minutes on medium until light and fluffy. Add vanilla. Slowly mix in confectioners’ sugar about a ½ cup at a time, until you reach a frosting like spreadable consistency.
Tips: It may be helpful to frost between the layers and apply a crumb coat, refrigerate for 20 minutes to help cake firm up and then continue frosting. Refrigerate cake when finished. Cake flavor is best if allowed to chill overnight. Remove from refrigerator 1 hour before serving.