1 1/2 c. packed brown sugar
1 1/4 c. vegetable oil
4 eggs
2 c. canned pumpkin
1 c. flour
1 c. whole wheat flour
1/2 tsp. salt
1 tbsp. cinnamon
2 tsp. baking soda

ICING INGREDIENTS:

1 (8 oz.) cream cheese, softened
6 tbsp. butter, softened
3 c. sifted powdered sugar
1 tsp. vanilla

Preheat oven to 350 degrees. Blend sugar and oil. Beat in eggs until light. Add pumpkin and mix well. Combine dry ingredients. Gradually add to pumpkin mixture; mix thoroughly. Pour into a lightly-greased jelly roll pan. Bake 30 to 40 minutes or until top springs back when touched lightly in center. Cool on rack. Frost.

CREAM CHEESE ICING: Cream cheese and butter until light and fluffy. Gradually add sugar. Add vanilla. Beat until smooth and creamy.