1 cup pumpkin puree
1/2 cup honey
1/2 cup vegetable oil
2 large eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup nuts (optional)
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan.
In a large mixing bowl, combine the pumpkin puree, honey, vegetable oil, and eggs. Beat together until thoroughly mixed.
In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
If using, fold in nuts or any additional mix-ins at this stage.
Pour the batter into the prepared baking pan, spreading it evenly.
Place in the oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake as is, or optionally drizzle with additional honey or serve with whipped cream for an extra indulgent touch.
