Makes 1 9-inch cake
Ingredients:
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon cloves
½ cup vegetable oil
½ cup applesauce
4 eggs
1 cup brown sugar
½ cup sugar
1 (15 ounce) can pumpkin puree
1 ½ teaspoons vanilla

12 ounces cream cheese
¾ cup powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat oven to 350 degrees Fahrenheit. Line 2 9-inch round cake pans with parchment and butter and flour the pan’s sides, or line a loaf pan with parchment.

Stir together the flour, baking powder and soda, salt and spices till well blended. In another bowl, whisk the oil, applesauce, eggs, brown sugar, sugar, pumpkin, and vanilla together. Pour the wet ingredients overt the dry ingredients and stir till completely combined. Batter will be thick. Pour batter into prepared pans and bake for 25 minutes or till firm in the center. Allow cakes to cool in the pan, then frost, if desired.

To make the frosting, whip the cream cheese in a mixing bowl with a whisk attachment till light and fluffy. Add the powdered sugar, vanilla and cinnamon and mix till combined.