Preheat the oven to 180C/350F. Grease an 8-inch cake pan with cooking spray and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Add the rest of your ingredients and mix until combined.
Transfer the batter into the greased cake pan. Bake for 25-30 minutes, or until a skewer comes out clean.
Remove the cake from the oven and allow it to cool completely, before frosting.
To make the frosting
Combine the cream cheese and butter in a bowl, and beat until creamy and combined. Add the vanilla and beat once again. On low speed, gradually add the powdered sugar and spices until combined. Spread over the top of the cake.
* You can use all white or all brown sugar. If you use the latter, your cake will be darker. You can also use sugar free subs. The ingredients yield a single layer cake. If you'd like to make the cake as pictured, simply triple the ingredients. TO STORE: If you plan on eating the cake within 3 days, it can be stored at room temperature, covered. However, if you want to keep it longer, store it in the refrigerator. It will keep for up to 2 weeks. TO FREEZE: Store slices of the cake in a shallow container and store in the freezer for up to 6 months.