For the cake
3 cups all-purpose flour
3 1/2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp baking soda
3/4 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups Wholesome! Organic Cane Sugar
12 tbsp organic butter, softened
3 large cage-free organic eggs
1 1/2 cups pure pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 tsp vanilla extract
For the maple frosting
11 oz cream cheese, softened
1/3 cup organic butter, softened
3 1/2 cups Wholesome! Organic Powdered Sugar
2-3 tsp Wholesome! Raw Blue Agave Syrup (maple flavored if available)
Chopped nuts and nut halves (optional)
For the Cake:
Preheat the oven to 325°F. Grease and flour two 9-inch round cake pans.
combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat organic cane sugar and butter in large mixer bowl until creamy.
Add eggs-beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract.
Gradually beat in flour mixture. Spread evenly into prepared pans.
Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove to wire racks to cool completely.
For the maple frosting:
beat cream cheese, butter and organic powdered sugar in large mixer bowl until fluffy. Add maple agave. Mix well.
To assemble, cut each cake horizontally in half with long, serrated knife. Frost between layers and on top of cake, leaving the side unfrosted.
Garnish with nuts if desired
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