Salted Caramel Pumpkin Cake

• Pumpkin purée1 cup (240 g)
• Brown sugar¾ cup (150 g)
• Avocado oil½ cup (120 g)
• Eggs2 (100 g)
• Vanilla extract1 teaspoon (4 g)
• Milk½ cup (120 g)
• Flour2 cups (250 g)
• Baking powder1 teaspoon (4 g)
• Baking soda1 teaspoon (5 g)
• Salt½ teaspoon (3 g)
• Pumpkin spice2 teaspoons (6 g)

• Heavy whipping cream½ cup (120 g)
• Powdered sugar½ cup (60 g)
• Caramel sauce⅓ cup (105 g)
• Salt1 teaspoon (6 g)
• Vanilla extract½ teaspoon (2 g)

Preheat the oven to 350°F (175°C). Line an 8-inch (20 cm) cake pan with parchment paper.

Whisk together the pumpkin, sugar, oil, eggs, vanilla, and milk until smooth. Add in flour, baking powder, baking soda, salt, and pumpkin spice. Mix until just combined. Pour into the cake pan and bake for 35–40 minutes. Let this cool to room temperature once it’s done baking.

When the cake has cooled down, add the frosting ingredients into a mixing bowl. Whisk the frosting ingredients until soft peaks have formed. Evenly spread the whipped frosting on top of the cooled down cake and drizzle a little extra caramel on top as a finishing touch.