3 cups sugar
1 cup vegetable oil
4 large eggs
3 1/13 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
2/3 cup water
3/4 cup pecans or walnuts (optional)
1 15-ounce can pumpkin puree
For the Cream Cheese Incing:
8oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
2-3tsp milk, if needed
pinch of salt