Foryoueats: Pumpkin Cake with Cream Cheese Frosting

Ingredients

• Pumpkin puree options:
• 1 2/3 cups fresh pumpkin puree , I use this (Note 1)
• 15 oz / 425g canned pure pumpkin , 1 can (Note 1)
• Other cake batter ingredients:
• 4 large eggs 55-60g/2oz each), at room temperature
• 1 2/3 cups white sugar (or caster/superfine sugar, Note 2)
• 1 cup vegetable or canola oil (or other neutral flavoured oil)
• 2 cups plain/all-purpose flour
• 4 tsp baking powder
• 2 tsp cinnamon powder
• 1 tsp cooking / kosher salt (Note 3)
• Frosting:
• 6 oz / 180g cream cheese block, at room temperature (Note 4)
• 1 cup / 225g unsalted butter , softened
• 1 tsp vanilla extract
• 4 cups soft icing sugar / powdered sugar , sifted (Note 5)
• Finishing:
• 1/3 – 1/2 cup maple syrup (don't be shy!)
• 1/2 cup pecans , roughly chopped