1 Cup Sugar
½ Cup Packed Brown Sugar
¼ Olive Oil
5 Large Eggs
15 Ounces Pumpkin
2 Cups Unbleached Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
2 Teaspoons Pumpkin Pie Spice
½ Teaspoon Salt
Pre-heat oven to 350° F. Grease two 8 inch round cake pans.
Combine 1 cup sugar, brown sugar and olive oil in large mixing bowl and beat. Add Eggs and blend well. Add the pumpkin and beat until mixed well.
In a separate bowl combine all dry ingredients
Gradually add the flour mixture to the pumpkin mixture. Blend, but don’t mix too much. Transfer the batter into the greased cake pans. Bake at 350° F for 30 minutes or until done. Cool in pans for approximately 10 minutes. Remove cake from pans and cool completely on a wire rack. Frost between the layers, assemble continue frosting and arrange pecans on top of cake.
Frosting: 2 Tablespoons softened butter; 8 ounces of cream cheese; 3 cups powdered sugar; 2 teaspoons orange juice and ¼ cup toasted chopped pecans. Beat the butter and cream cheese until creamy. Gradually add the powdered sugar and beat until blended. Add juice and stir until blended.