Pumpkin Cake with Cream cheese frosting

This recipe is sooooooooo good, so good that my 5 year old who claims to hate pumpkin, has now requested it!

2 cups white sugar
1 1/4 cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Cream cheese frosting:

1 Package of cream cheese, does not have to be at room temp
2 1/2 Cups powdered sugar
1 Tsp vanilla
2 Tsp soft margrine

Trust me I have made a lot of cream cheese frosting recipes and this one is the best! Bakery style!:051: