A Very Big Pumpkin Layer Cake - with toffee pecans and cream cheese frosting

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Ingredients

1 2/3 cups (425g) fresh pumpkin puree (, I use this (Note 1))
15 oz / 425g canned pure pumpkin (, 1 can (Note 1))
4 large eggs (50 - 55 g/2oz each), at room temperature )
1 3/4 cups white sugar ((or caster/superfine sugar, Note 2))
1 cup vegetable or canola oil ((or other neutral flavoured oil))
2 cups plain/all-purpose flour
3 tsp baking powder
2 tsp cinnamon powder
1 tsp cooking / kosher salt ((Note 3))
500g / 16oz cream cheese (block type) (, at room temperature - 2 blocks (Note 4))
250g / 18 tbsp unsalted butter (, softened (US: 2 sticks + 2 tbsp))
3 cups (360g) soft icing sugar / powdered sugar (, sifted (Note 5))
1 1/2 tsp vanilla extract
1/2 tsp cooking / kosher salt ((Note 3))
1 cup pecans
2/3 cup white sugar ((superfine / caster sugar works too))
1/4 tsp cooking / kosher salt ((Note 3))

116 g per serving

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