Pumpkin Sheet Cake with Salted Caramel Cream Cheese Frosting - Caroline Barty

Ingredients

• A little butter for greasing
• 150g plain flour
• 100g wholewheat spelt flour
• 2 teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 1 ½ teaspoons pumpkin spice mix (see intro)
• 150g golden caster sugar
• 150g light brown muscovado sugar
• 4 large eggs
• 150ml sunflower oil
• 1 teaspoon vanilla extract
• 1 x 425g can pumpkin purée
• For the frosting
• 80g unsalted butter softened at room temperature
• 250g full fat soft cheese
• 200g dulce de leche
• ¼ teaspoon Maldon salt