Ingredients
1 1/2
cups packed brown sugar
3
eggs
1
cup canned pumpkin (not pumpkin pie mix)
1
cup vegetable oil
2 1/2
cups Immaculate Baking Co.™ organic all-purpose flour
1 1/2
teaspoons ground cinnamon
1/2
teaspoon ground ginger
1/4
teaspoon ground nutmeg
1
teaspoon baking soda
1/2
teaspoon baking powder
1/2
teaspoon fine sea salt
1
cup chopped pecans, toasted
12
oz cream cheese (from two 8-oz packages), softened
1/4
cup butter, softened
1 1/2
teaspoons vanilla
2
cups powdered sugar
Preparation
Heat oven to 350°F. Grease bottom and sides of 3 (8-inch) round pans with shortening; lightly flour.
In large bowl, beat brown sugar, eggs, pumpkin and oil with whisk until combined. In medium bowl, mix flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt until well blended. Stir flour mixture into sugar mixture until well blended. (Batter will be thick.) Stir in 1/2 cup of the nuts. Spoon and spread batter evenly into pans (about 1 1/2 cups batter in each pan).
Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
In large bowl, beat cream cheese and butter with electric mixer on medium speed until smooth. Beat in vanilla until well blended. On low speed, beat in powdered sugar until frosting is smooth and creamy.
Place 1 cake layer on serving plate. Frost top of layer with 3/4 cup of the frosting. Top with another cake layer and 3/4 cup of the frosting. Top with remaining cake layer and frosting. Sprinkle with remaining 1/2 cup nuts. Store covered in refrigerator.
