This recipe is so moist, flavorful and delicious. The icing is seriously “icing on the cake!”  It is spicy and sweet at the same time! Tastes like a traditional gingerbread cake (I have a recipe for that on my blog too!) with some added health benefits with the addition of applesauce AND pumpkin! You must make this cake today! First, start by preheating the oven to 350 degrees. You will need a 10 inch cake pan as well. Be sure to butter the sides of the pan, flour them as well, and use parchment paper on the bottom of the cake pan. This works every time. Your cake will not stick I promise.

Next, mix your wet ingredients together. Using a big bowl add in the can of pumpkin puree, 3/4 cup light brown sugar, 1/2 cup *olive oil, one single serve container of unsweetened organic applesauce, cinnamon and ginger, and 3/4 cup molasses. Then, add the 1/4 cup hot water to the measuring cup to release all the molasses from the sides of it, mix all the ingredients together. Last add in one heaping tablespoon of cream cheese. Mix with a hand mixer until smooth.

In a separate bowl, mix the cake flour and baking soda. Then, slowly add the dry ingredients into the wet ingredients until fully incorporated. Mix with a hand mixer for 2-3 minutes.

Pour the batter into the lined and greased 10 inch cake pan. Place in the oven for roughly 40 minutes or until springy. All ovens can vary.

Next, make the delicious icing! Start by placing the butter and cream cheese in a bowl, add in the powdered sugar, 1/2-1/4 teaspoon of molasses and a dash of both cinnamon and ginger. Mix well with a hand mixer until a creamy, smooth consistency is achieved.  Let cake cook at least one hour before icing.  Sometimes I will place the whole cake in the freezer to speed the process along.

Enjoy!

*Use an olive oil that has a smooth taste. Test it by dipping a piece of bread into it. If it has no aftertaste you can use it in this recipe. But be sure to taste it first.