Pumpkin Cake with Cream Cheese Frosting

I don’t have to tell you about my problem with late night cakes. There really should be some sort of “Late Night Cakes Anonymous” group or something. In any case, it’s putting a reeeeeal damper on Project Lose That Holiday Weight. I may or may not have gained a small amount of weight due to excessive holiday eating (namely chimichangas and In N Out and Jack In the Box, all of which I blame on The BF and his SoCal roots). And I made one of those stupid New Year’s resolutions that I was going to get healthy in 2013, finally join the gym across the street from me, and stop eating as if I was hosting an un-televised version of Man Vs. Food.

But here’s a short story about me: The BF, being a stand up comic, works weekends and a lot of nights I find myself alone with nothing to keep me warm but a kitchen just begging to be baked in. My pantry had pumpkin, my fridge had cream cheese, and I had a recipe and a dream. You know what that means… pumpkin cake.

On the menu:
Pumpkin cake with cream cheese frosting
Makes one 9 x 13 cake

4 eggs
1 2/3 cups sugar
3/4 cup canola oil
1 15-oz. can pumpkin puree
2 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp all spice
1/4 tsp ground cloves
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Preheat oven to 350 degrees.

In a large bowl, use an electric mixer to blend together the eggs, sugar, oil, and pumpkin. In a small bowl, whisk together the flour, cinnamon, nutmeg, all spice, cloves, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and stir together until combined. Pour into an ungreased 9 x 13 inch pan. Bake for 30 – 35 minutes or until a toothpick comes out clean.

Frosting:
3 oz. cream cheese, softened
2 cups confectioners sugar
1 Tbsp milk
1 tsp vanilla

Blend together all ingredients with an electric mixer until combined. When cake is completely cooled, spread frosting evenly over top. Refrigerate cake until serving.