• Preheat the oven to 350 degrees Fahrenheit. Spray a 15x10x1 inch pan with non-stick cooking spray and set aside.
• In a large bowl, whisk the 1 ½ cups granulated sugar, 1 (15-ounce) can pumpkin puree, 1 cup canola oil, and 4 eggs until well combined.
• In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ¼ teaspoon salt, and ¼ teaspoon ground cloves.
• Add the flour mixture to the pumpkin mixture and mix until smooth.
• Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out clean. Remove from oven and cool completely.

Cream Cheese Frosting

• Whisk the 2 (8-ounce) blocks softened cream cheese, ½ cup softened butter, and 2 teaspoons vanilla extract until smooth.
• Slowly whisk in the 4 ½ cups + 1 tablespoon powdered sugar, and continue whisking until smooth. Spread the frosting over the cooled cake and serve fresh.