1 3/4 cups sugar
1 cup oil
4 eggs, slightly beaten
15 oz can pure pumpkin
1/2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp all spice
1/4 tsp cloves
1/4 tsp ginger
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Grease a 10 x 15 inch jelly roll pan. Preheat oven to 350 degrees. In a large mixing bowl combine sugar, oil, vanilla extract, and pumpkin puree. Stir together until smooth. Add eggs and mix well. In a separate mixing bowl, combine all the dry ingredients. Whisk together. Slowly add the dry ingredients to the wet ingredients, stirring well after each addition. Mix until incorporated. Pour batter into the greased jelly roll pan. Bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place pan on a cooling rack and cool completely before frosting with Caramel Cream Cheese Frosting (recipe follows). Top with toasted walnuts and pecans if desired.
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