Irish Pumpkin Cake w/ Cream Cheese Frosting

Yes, pumpkins grow in Irish lands and I love them. I recently found this article that pumpkin seeds and oil are good for type 1 diabetics so that's ultra good news as is this recipe, I promise. As my Spring Break days are almost over I am only planning on what I have no choice of doing now that it's almost over. I was unfortunately hit by some bogus 24hr. stomach virus that has left me weak and hungry? (I couldn't eat for a day I was so sick.) I hate viruses they're so useless and vacation ruiners!!!

So no, all of the things I planned for this week are no longer happening I have no choice but to catch up on school work, which involves reading about mental health, and disabilities and disorders all interesting to me in their own way...just not during my Spring Break.

Tomorrow is St. Patrick's Day, and the drunk will get their drunk on at Greenville Ave. I wonder if every city has a fun and mysterious Greenville Ave. Well here in Dallas it's the place to be on St. Patrick's Day.
I will however be enjoying a nice day out with Brian eating nothing but healthy things and drinking nice non-alcoholic fizzy drinks like Fresca, and Izze's and eating cake!

Irish Pumpkin Cake

Ingredients

• 4 eggs
• 1 1/4 cups sugar
• 1 can of pureed pumpkin
• 1 cup vegetable oil
• 2 teaspoons cinnamon
• 2 teaspoons nutmeg
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions
Preheat oven to 350F. In a large oven combine eggs and pumpkin puree well with a whisk by hand. Add sugar and oil and continue whisking. Add nutmeg, cinnamon, and flour. With an electric mixer continue to mix until ingredients are well incorporated. Now add baking powder, baking soda, and salt and continue to mix for about 5 minutes all ingredients should be well combined and batter must be smooth and creamy. 

I used a 9 inch spring form pan to pour the cake batter in but you can use a regular cake pan if you don't have a spring form pan available. Bake for 30-35 minutes until cake has risen and toothpick comes out clean when inserted.

Cream Cheese Frosting

• 4 oz. cream cheese
• 1 stick of butter
• 2 cups of powdered sugar

Directions
With an electric mixer mix all ingredients until they are all well combined! Mix for about 5 minutes until frosting is fluffy :)

This cake was slightly sweet (thanks to the cream cheese frosting), very moist and soft.