Pumpkin Cake with Cream Cheese Frosting

This is from the Junior League of Colorado Springs' Peak at the Springs cookbook.  Let me know if you want a copy, it is AMAZING!

Cake
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
4 eggs
1 cup veggie oil
2 cups sugar
15 ounce can of pumpkin

Cream Cheese Frosting (NOT TO BE MISSED)
8 ounces cream cheese (softened)
1/2 cup butter (yes, one stick)
1 teaspoon vanilla
4 cups confectioners' sugar

CAKE:  Sift dry ingredients together.  Combine the wet ingredients in a large mixing bowl and mix well.  Add in the flour montage.  Pour into a greased and floured 9x13 inch cake pan.  Bake at 350 for 45 - 50 minutes (insert toothpick to make sure it is done).  Allow to cool.

FROSTING:  Beat cream cheese, butter and vanilla in a mixing bowl until creamy.  Add the sugar gradually, beating constantly until smooth.  Spread over cooled cake.

NOTE:  In the cookbook, it is written much more professionally but I can't be bothered right now.  If you don't know what the toothpick test is, then you are only reading this, not reading it with the intention of baking it.  However, call me if you have any dramas with it.  I tutor both math and food on the phone.