• 1 cup brown sugar
• 3/4 cup extra virgin olive oil
• 4 large eggs
• 1 1/2 cups pumpkin puree
• 1 tablespoon pure vanilla extract
• 1 1/2 cups sorghum flour
• 1/2 cup tapioca starch
• 1/2 cup brown rice flour
• 1/2 cup hazelnut flour or almond flour
• 1 teaspoon sea salt
• 1 teaspoon baking powder
• 1/4 cup finely chopped candied ginger

For the Frosting

• 1/4 cup softened butter salted is fine
• 4 ounces softened cream cheese
• 1 1/2 cups powdered sugar sifted
• 2 tablespoons heavy cream
• zest from one orange
• 1 teaspoon pure vanilla extract
• pinch sea salt
• more chopped candied ginger for garnish