Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup coconut sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup neutral oil
  • 8 oz full-fat cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan with butter or baking spray and dust with flour, tapping out the excess.
  2. In a large bowl, cream together the softened butter and coconut sugar until pale and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract, pumpkin puree, and oil until the batter is smooth and glossy.
  4. Sift together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. Gradually fold the dry ingredients into the wet batter using a spatula, stirring only until no streaks of flour remain.
  6. Pour batter into the prepared pan and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan briefly before transferring to a wire rack.
  8. Prepare the frosting by beating together cream cheese, softened butter, powdered sugar, vanilla extract, and heavy cream until smooth. Frost the cooled cake.