Preheat oven to 350°F. Grease and flour a 9x13-inch pan or two 8-inch round cake pans, or 24 cupcakes.

Whisk salt, baking powder, baking soda, cinnamon, ginger, cloves, allspice, nutmeg, and flour in a medium bowl.

Whisk eggs until beaten, then whisk in oil, applesauce, vanilla, brown sugar, and molasses. Whisk until combined, then add dry ingredients and stir with a spatula or wooden spoon until just combined.

Place batter in pan (or divide amongst pans evenly). Bake until a toothpick comes out clean or with just a few crumbs, approximately 26-30 minutes for a 9x13-inch pan. Top will brown considerably.

Let the cakes completely cool before removing from the pan and frosting.

To make the frosting: beat cream cheese and butter until smooth. Add powdered sugar, 1 cup at a time, until the mixture comes together, then add vanilla and salt. Beat until smooth. Frost top of cake (or frost layer cake as desired). For a 9x13-inch pan, you’ll use about ¾ of the frosting, but you’ll need all of it for a layer cake.

Store loosely covered in the refrigerator for up to 3 days. Cake can be frozen with or without frosting for up to 3 months.