Pumpkin Cake with Maple Cream Cheese Frosting

When we're done with this pumpkin cake recipe, we like to serve it with a drizzle of maple syrup over the frosting.

Cake:
nonstick vegetable oil spray
1¼ cups all-purpose flour, unbleached
½ cup whole wheat flour
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. sea salt
¼ tsp. ground allspice
¼ tsp. ground nutmeg
⅛ tsp. ground cloves
2 large eggs, room temperature
1 cup Erythritol Gold, packed
1 cup canned pure pumpkin
½ cup virgin coconut oil, warmed, slightly cooled

Frosting:
4 oz cream cheese, room temperature
2 Tbsp. butter, room temperature
⅔ cup Monk Fruit Sweetener with Erythritol (Powdered), sifted
2 Tbsp. pure maple syrup
sea salt

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly coat an 8x8" baking dish with nonstick spray and line with parchment paper, leaving a 2" overhang on all sides.

Make the Cake:
Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, salt, allspice, nutmeg and cloves in a large bowl.

Whisk eggs, pumpkin, brown sugar and oil in another large bowl until smooth. Mix in dry ingredients. Scrape batter into prepared baking dish; smooth top.

Bake cake until edges begin to pull away from sides of dish and a tester inserted into the center comes out clean, 30-35 minutes. Let cool.

Frosting and Assembly:
Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl just to combine. Reduce speed to low and gradually add sugar, then maple syrup and salt; beat until smooth. Spread frosting over top of cooled cake.