Pumpkin cake with cream cheese frosting

 

Ingredients

1 2/3 fl. pumpkin puree tea

4 large eggs, at room temperature

1 2/3 fl. tea white sugar

1 fl. tea seed oil

2 fl. tea all-purpose flour

4 Mr. gl. baking powder

2 Mr. gl. cinnamon powder

1 Mr. gl. salt

For the topping:

180 gr. cream cheese, at room temperature

1 fl. of tea unsalted butter, softened

1 Mr. gl. vanilla extract

4 fl. of tea powdered sugar

How to:

Preheat the oven to 180 degrees and lightly butter a cake tin.
In a large bowl, beat the eggs with the sugar, oil and pumpkin. Add the rest of the ingredients and mix well.
Pour the mixture into the prepared pan. Bake for 40 minutes or until a toothpick comes out clean.
Allow to cool for about 2 hours before covering with the frosting.
To make the frosting place the cream cheese and butter in a bowl. Beat for 2 minutes until smooth and fluffy. Add the icing sugar in 3 portions. Once well incorporated, beat for 3 minutes or until frosting is light and fluffy. Add the vanilla and continue beating.
Spread the frosting on the well-chilled cake, sprinkle with pecans and serve.