PUMPKIN SPICE CAKE~ {SCRATCH RECIPE}

I just made this cake for my uncles 80th birthday and it was wonderful. It was moist and the frosting tasted so good! This is definitely a keeper! I loved the spiced in the frosting!

Ingredients

2 3/4 cups (360g.) all-purpose flour (we use bleached)
1 Tablespoon (15g) baking powder
1 teaspoon (5g) baking soda
2 teaspoons (6g) cinnamon
1 teaspoons (2g) nutmeg
1/2 teaspoon ginger
2 cups (400g) granulated sugar
1/2 teaspoon (3g) salt
1 1/2 sticks (12 tablespoons) (170g) unsalted butter - softened, do not soften in the microwave - I cut mine into 1/2 inch slices onto waxed paper so it will soften more quickly
4 large eggs
1/4 cup (54g) vegetable oil
1 can (15oz/425g) pumpkin ( not pumpkin pie filling)
1/2 cup (121 g) milk
1 teaspoons (6g) vanilla extract

For the Spiced Cream Cheese Frosting:

1 1/2 cups (3 sticks) (382 g) unsalted butter, softened
1 1/2 packages (339 g) cream cheese (no need to soften to room temp)
2 teaspoons (4g) cinnamon
1/2 teaspoon (1g) nutmeg
1 teaspoon ground ginger (2g) *sift if clumpy
6 - 6 1/2 cups confectioners’ sugar, sifted