Q: Can I use fresh pumpkin instead of canned?

A: Absolutely! Just be sure to cook and puree the pumpkin beforehand.

Q: Can this cake be frozen?

A: Yes! You can freeze the cake without frosting for up to three months. Just wrap it tightly in plastic wrap.

A: Simply divide the batter between two 9-inch round cake pans and adjust the baking time accordingly.

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Preheat your oven to 350°F (175°C) and grease a 9×13 inch sheet pan.
Whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.
In a large mixing bowl, beat sugar and oil together.
Add eggs one at a time, mixing well after each.
Stir in pumpkin puree and vanilla.
Gradually combine the dry ingredients with the wet ingredients, avoiding overmixing.
Fold in chopped nuts if using.
Pour batter into the prepared pan and smooth the top.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let the cake cool completely.
Beat cream cheese and butter until creamy.
Gradually add powdered sugar and vanilla to make frosting.
Spread frosting on cooled cake and garnish with nuts and spices if desired.
Cut into squares and serve. Store leftovers in the refrigerator.

For a healthier option, substitute some sugar with honey or agave syrup. Ensure ingredients are at room temperature for easier mixing.