• Crack the eggs in a bowl and add sugar. Whisk this until the mixture becomes frothy. Add the vegetable oil and give it another whisk. 
• Add in the milk and pumpkin puree and whisk until everything is evenly combined. 
• Sieve all the dry ingredients into the bowl and using a spatula, fold all the dry ingredients into the wet until a uniform batter forms.
• Add the chopped cranberries and fold them evenly into the batter. Then, pour this batter into a greased and lined pan.
• Bake it in a preheated oven at 350°F for about 45-55 minutes until a skewer inserted in the middle comes out clean. Then, let it cool completely.

Frosting

• While the cake is baking, take the frosting ingredients and place them in a medium bowl. Whisk for about 5 minutes or until stiff peaks form.
• Once the cake has cooled spread the frosting on the cake and enjoy!