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–+ servings
A square slice of pumpkin cake with a cream cheese frosting on top.

My Favorite Pumpkin Cake With Fresh Grated Pumpkin

Nataliia
This is my all-time favorite pumpkin cake recipe, made with freshly grated pumpkin and topped with a velvety vanilla cream cheese frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 423 kcal

Equipment

  • 1 food processor, blender or box grater
  • 2 large bowls
  • 1 Whisk
  • 1 9x13 non-stick baking pan

Ingredients
  

Pumpkin Cake Ingredients

  • 300 grams (2 cups grated) raw pumpkin, peeled and cubed
  • 2 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs or 3 small
  • ¾ cup granulated sugar 1 cup for sweeter cake
  • ½ cup oil vegetable or olive oil
  • ½ cup sour cream full fat
  • 1 teaspoon vanilla extract

Cream Cheese Frosting Ingredients

  • 8 oz ( 1 package) cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 1½ cups powdered sugar use 2 cups for extra sweet
  • 1 teaspoon vanilla extract

Instructions
 

Pumpkin Cake Instructions

  • Preheat oven to 350°F. Grease the 9x13 non-stick baking pan. You can also line the bottom of it with a sheet of parchment paper.
  • Add peeled pumpkin chunks to the food processor or blender. Process on high until the pumpkin is grated into small shreds. You can also use the box grater.
  • In a separate bowl, whisk 2 cups all purpose flour, 2 teaspoons ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground ginger , ¼ teaspoon ground nutmeg , 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  • In a second large bowl, add 2 large eggs, ¾ cup granulated sugar, ½ cup oil, ½ cup sour cream, 1 teaspoon vanilla extract . Whisk well until one consistency.
  • Add 2 cups of grated pumpkin to wet ingredients and whisk it again to combine.
  • Add flour mix into the wet ingredients and mix just until it all combined.
  • Pour the batter into a prepared baking pan, using a spoon to spread it evenly. Bake for about 30-35 minutes at 350°F or until the toothpick inserted in the middle comes out clean.
  • Let the cake cool down in a pan completely. Once cooled down, spreed the cream cheese frosting. Once frosted, store the cake in the fridge.

Cream Cheese Frosting Instructions

  • In a large bowl, beat softened butter and cream cheese using electric mixer until creamy.
  • Add vanilla extract and gradually add powdered sugar, mixing on low until fully incorporated. Increase the speed to high and beat until the frosting is smooth.

Notes

Store frosted cake in the fridge for up to 5-6 days. Unfrosted cake can last at room temperature for up to 2 days, wrapped tightly in a plastic wrap.
This recipe also works with 1 can of pumpkin puree.
For more caramel flavor, use brown sugar instead of granulated sugar.
You can also bake it in a round cake pan, slice it in half to make a two-layer cake.
 

Nutrition

Serving: 1sliceCalories: 423kcalCarbohydrates: 46.8gProtein: 5gFat: 26.7gCholesterol: 80.4mgSodium: 245mgFiber: 0.7gSugar: 29.5g
Keyword baking with pumpkin, pumpkin cake, pumpkin sheet cake with cream cheese frosting
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