Ingredients
4 large eggs, room temperature2 cups sugar1 cup canola oil2 cups all-purpose flour2 teaspoons ground cinnamon1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground allspice1 can (15 ounces) pumpkin1/2 cup chopped pecansFROSTING:1 cup butter, softened3 teaspoons ground cinnamon2 teaspoons vanilla extract7-1/2 cups confectioners’ sugar2/3 to 3/4 cup heavy whipping creamCinnamon sugar, optional
Preparation
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment.
Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners’ sugar and enough cream to reach desired consistency.
Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar.
