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Ingredients
  • subheading: For the Pumpkin Cake:
  • 2 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1½ cups granulated sugar (300g)
  • 1 15-ounce can pumpkin puree
  • 1 cup vegetable oil (240mL)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • subheading: For the Cream Cheese Frosting:
  • ¾ cup unsalted butter room temperature, (170g)
  • 8 ounces cream cheese room temperature, (226g)
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 3 cups powdered sugar sifted (360g)
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