Pumpkin Cake with Whipped Cinnamon Frosting
"My mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. —Melissa Pelkey Hass, Waleska, Georgia..."
INGREDIENTS
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4 large eggs
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2 cups sugar
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1 cup canola oil
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2 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/2 teaspoon ground allspice
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1 can (15 ounces) pumpkin
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1/2 cup chopped pecans
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FROSTING:
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1 cup butter, softened
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3 teaspoons ground cinnamon
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2 teaspoons vanilla extract
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7-1/2 cups confectioners' sugar
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2/3 to 3/4 cup heavy whipping cream
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Cinnamon sugar, optional
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