Friday, 28 October 2016

Pumpkin Cake with Cream Cheese Frosting


Fairly straightforward recipe today. A delicious and very moist pumpkin cake. And since everything tastes better with a little bit of frosting—this cake has lots of it. Enjoy.

Pumpkin Cake with Cream Cheese Frosting

Recipe taken by Paula Deen

4 Eggs
1 2/3 cups Sugar
1 cup Vegetable Oil
15oz Can Pumpkin
2 cups All-Purpose Flour 
2 tsp Baking Powder
2 1/2 tsp Ground Cinnamon
1/4 tsp Ground Cloves
1/4 tsp Nutmeg
1 tsp Salt
1 tsp Baking Soda
1/4 cup Raisins (optional)

8oz Package Cream Cheese, softened
1/2 cup Butter, softened
2 cups Icing Sugar, sifted

1. Preheat the oven to 350F and grease a baking pan.
2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
3. Combine and sift together the flour, baking powder, cinnamon, salt and baking soda. Add to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. 
4. Spread the batter into the baking pan. Bake for 40-50 minutes. Let cool completely before frosting. Cut into bars.
5. To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

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