Applesauce Cake with Caramel Cream Cheese Frosting

Preheat oven to 350°F. Lightly grease an 8-inch square baking pan. Line with parchment paper, leaving overhang on all four sides. Set aside.
In a large bowl or stand mixer, combine applesauce and vegetable oil, followed by the egg and vanilla. Mix until just combined. With the mixer running on low, add sugars, followed by salt, spices, baking powder and baking soda. Mix in flour in small batches. Lastly, mix in sour cream. Mix until just combined and no streaks remain. Transfer batter to prepared baking pan. Use a small offset spatula to level the batter. Bake for 30-35 minutes or until a toothpick or cake tester comes out clean when inserted into the center of the cake.
Cool cake in pan, set on a wire rack.
When cake is completely cooled, carefully remove parchment paper and place on desired serving platter.
Prepare frosting. In a medium bowl or stand mixer, beat cream cheese until smooth. Mix in softened butter. Add powdered sugar in small batches. Lastly, mix in caramel sauce. Spread on cooled cake with a small offset spatula. Spread frosting on cooled cake with a small offset spatula.
Slice and serve. Store remaining cake in an airtight container for up to several days. Refrigerate for up to 4-5 days.