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1
Preheat oven to 350F.
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2
In a large mixing bowl, combine the pumpkin, oil, eggs, sour cream, sugars and spices.
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3
Make sure everything is well combined.
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4
In a separate small bowl whisk together the flour, soda and salt.
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5
Fold the dry ingredients into the wet, mixing just until combined.
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6
Fold in the hazelnuts, if using.
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7
Spread the batter evenly in a lightly greased 9 inch springform pan.
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8
Bake for about 50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it.
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9
Cool briefly before removing from the pan.
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10
Make the frosting by mixing together the Nutella, sour cream and powdered sugar.
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11
Add just enough milk or cream for a spreadable consistency.
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12
Add a little more powdered sugar if the frosting seems too thin.
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13
Spread on the completely cooled cake.
