G.F. Pumpkin Spice Cake with Cream cheese frosting

Cake Ingredients:

1 cup oil (vegetable, canola, etc)

3 eggs

1 cup brown sugar

1, 15oz can pumpkin purée

vanilla extract ( I measure from the heart ;) approximately 1 teaspoon)

2 cups Bob’s Red Mill 1:1 gluten free flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 tablespoon cinnamon

1 teaspoon of each: nutmeg, ginger, cloves

1. Preheat oven to 350 degrees and grease a 9x13 baking dish.

2. In a large bowl beat the wet ingredients.

3. In a separate bowl combine the dry ingredients & stir just until combined.

4. Add the dry ingredients to the wet and mix just until incorporated.

5. Pour into the greased baking dish and bake for 30-35 minutes.

Cream Cheese Frosting:

1, 8 oz. block of cream cheese, softened

1 stick of butter, softened

2 cups powdered sugar

vanilla (measured from the heart)

1-2 tablespoons heavy cream, warmed slightly

*Optional: Bob’s Red Mill maple sea salt granola and/or caramel sauce.

1. In a larger bowl beat the cream cheese and butter until smooth.

2. Add powered sugar 1/2 cup at a time while alternating the vanilla and heavy cream.

3. Once a smooth, spreadable consistency is reached you’re ready to spread on the completely cooled cake.