• Preheat your oven to 350°F (175°C). Spray the bottom and sides of a 9x13-inch metal pan with cooking spray. Line it with parchment paper, securing the parchment with metal binder clips if necessary. Spray the parchment again.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves
• In a large bowl, whisk together the oil, brown sugar, applesauce, eggs, buttermilk and vanilla extract until well combined.
  1 cup vegetable oil, 1 ¾ cups packed brown sugar, 1 cup unsweetened applesauce, 4 large eggs, 2 teaspoons pure vanilla extract, ½ cup buttermilk
• Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until no streaks of flour remain. Fold gently to avoid overmixing.
• Spread the batter evenly into the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary; mine took approximately 33 minutes.

Make the Caramel Sauce:

• In a medium saucepan, combine the sugar, water, and corn syrup. Heat over medium heat, stirring gently until the sugar dissolves.
  1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
• Bring the mixture to a boil without stirring. Once it begins to caramelize and turns golden brown, watch closely to prevent burning. It can change from brown to burnt really fast.
• Heat the cream in the microwave for 1 minute, covering the container loosely with a microwave-safe lid or paper towel to prevent splattering. When the caramel is golden brown, turn off the heat and carefully add the warm cream, stirring gently to avoid bubbling over. Stir until smooth.
  ¾ cup heavy cream
• Transfer the caramel to a bowl and stir in the vanilla extract, salt, and butter. Allow the sauce to cool.
  2 teaspoons pure vanilla extract, 1 teaspoon salt, 3 tablespoons butter

Make the Cream Cheese Frosting:

• In the bowl of an electric mixer with the paddle attachment (or a hand mixer with standard beaters), beat the room temperature butter and cream cheese on medium speed for about 2 minutes until creamy.
  ¾ cup unsalted butter, 4 ounces cream cheese
• Scrape down the sides and bottom of the bowl, then beat for an additional 2 minutes.
• With the mixer on low speed, gradually add the powdered sugar. Then add the cooled caramel sauce, vanilla extract, and a pinch of salt.
  3 cups powdered sugar, ⅓ cup cooled caramel sauce, 1 teaspoon pure vanilla extract, Pinch of salt
• Increase the mixer speed to medium and beat for 3-5 minutes, until the frosting is smooth and fluffy.

Assemble the Cake:

• Once the cake has completely cooled, frost it with the caramel cream cheese frosting using an offset spatula.
• Add dollops of caramel sauce on top of the frosted cake and swirl it into the frosting.
• Serve at room temperature or chilled. Store leftovers in an airtight container in the fridge.