STEP - 1
Preheat oven to 350°
STEP - 2
Butter a 15 x 10 x 2 or a 13 x 9 x 2 and a 6? round (which is what I did so I could have a mini cake)
STEP - 3
In a large bowl whisk together the flour, baking soda, salt and spices.
STEP - 4
In a medium bowl mix together the eggs, brown sugar, pumpkin, applesauce and melted butter.
STEP - 5
Add the liquid ingredients to the dry and mix until just blended.
STEP - 6
Add the raisins and stir until combined.
STEP - 7
Add the batter to the pan(s) and level with an offset spatula.
STEP - 8
Bake in the preheated oven for 45 – 50 minutes until a tester comes out clean.
STEP - 9
Cool on a wire rack.
STEP - 10
Make the frosting:
STEP - 11
Mix the butter, cream cheese and honey in a stand mixer with the paddle attached until well blended.
STEP - 12
Frost the top of the cake.
STEP - 13
If making a mini cake: after removing it from the pan carefully cut it in half. Add frosting to one layer, top with the second layer and frost the top only.
STEP - 14
Chop the toasted cashews and sprinkle on top of the cake(s).