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Preheat the oven to 350 degrees and grease your 9x13 baking dish (or line with parchment paper). Set aside.
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In a large bowl with a hand mixer (or in the bowl of a stand mixer), mix large eggs, canola oil, pumpkin purée, vanilla extract, granulated sugar, and brown sugar together on a low speed.
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Once the wet ingredients are combined, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to the wet ingredients (the pumpkin mixture). Mix on a low speed until well combined, scraping down the sides of the bowl as needed.
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Pour the cake batter into the prepared baking dish, and spread the batter in an even layer.
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Bake for 30-35 minutes, or until a cake tester comes out clean. Allow the cake to cool before frosting.