Pumpkin Cake with Cream Cheese Frosting!~

Preheat oven to 350F.

225g all purpose baking flour or (preferred) whole wheat pastry flour
2 tbsp cornstarch
4 tsp pumpkin spice
2 tsp baking soda

Whisk dry ingredients together in one bowl.

Make date paste for 1 cup date paste.
In food processor place:
2 cups pitted medjool dates
1/2 cup water
Blend well, spatula off sides and blend more several times until a nice thick even consistency.

In a second bowl add:
1 cup date paste
1/2 cup unsweetened applesauce
1/2 cup pumpkin puree
1/4 cup unsweetened almond milk

Mix wet ingredients well with a spatula.

Fold the dry ingredients into the wet ingredients until it's just mixed, don't over mix!

Pour into a parchment paper lined 8x8 or a spring form and bake for 25-30 minutes at 350F.
Cool completely before frosting.
--
Cream cheese frosting:
28g whole raw cashews
1/4 cup unsweetened almond milk
1/2 tub of Kite Hill cream cheese (4 oz. of 8 oz. tub)
6 pitted medjool dates
1 tsp pumpkin spice

Place all in food processor and puree until evenly mixed and whipped.
--
Frost the cooled cake with cream cheese frosting, and then sprinkle chopped pecans on top!