4 extra large eggs
1 c. oil
2 c. sugar
1 lb. can pumpkin
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg

Beat until blended eggs, oil and sugar in large bowl. Thoroughly mix in pumpkin. Sift together rest of ingredients. Add gradually to pumpkin mixture. Pour into a greased and floured jelly roll pan 17 x 11 inches or 2 greased 9 x 9 inch pans. Bake at 375 degrees for 20 minutes. When cool, frost with cream cheese frosting.

CREAM CHEESE FROSTING:

3 oz. pkg. cream cheese, softened
6 tbsp. butter, softened
1 tbsp. milk
1 tsp. vanilla
1 3/4 c. powdered sugar

Beat cream cheese until very soft. Add butter; beat until smooth. Beat in milk and vanilla. Gradually add powdered sugar.