Pumpkin Cake Layers

• 1 1/2 cups (338g) packed light brown sugar
• 1 cup (240ml) vegetable oil
• 2 teaspoons vanilla extract
• 4 large eggs
• 2 cups (466g) canned pumpkin puree
• 2 1/2 cups (325g) all-purpose flour (measured correctly)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves
• 1 teaspoon salt

Cream Cheese Frosting

• 16 ounces (452g) cream cheese, room temperature
• 3/4 cup (172g) butter, room temperature
• 10 cups (1150g) powdered sugar
• 2 teaspoons vanilla extract

Toppings

• Caramel Sauce, optional

Recipe courtesy of Love, Live and Sugar