Pumpkin Cake With Whipped Cinnamon Frosting

• 4 large eggs
• 2 cups sugar
• 1 cup canola oil
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1 can (15 ounces) pumpkin
• 1/2 cup chopped pecans
• 1 cup butter, softened
• 3 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 7-1/2 cups confectioners' sugar
• 2/3 to 3/4 cup heavy whipping cream
• Cinnamon sugar, optional

1. Preheat oven to 350u0b0. Line bottoms of two greased 9-in. round pans with parchment paper; grease paper.
2. 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.
3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
4. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
5. For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency.
6. 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.

eggs, sugar, canola oil, flour, ground cinnamon, baking soda, baking powder, salt, ground ginger, ground allspice, pumpkin, pecans, butter, ground cinnamon, vanilla, sugar, heavy whipping cream, cinnamon sugar

Taken from www.tasteofhome.com/recipes/pumpkin-cake-with-whipped-cinnamon-frosting/ (may not work)