Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment.

In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until uniform.

Make three shallow wells in the dry mixture and add the oil, vinegar, and vanilla into separate wells.

Pour the cold water over everything. Mix with a spatula or whisk until smooth and no dry streaks remain.

Pour the batter into the prepared pan and smooth the top.

Bake 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.

In a bowl, beat the softened cream cheese with the vanilla until smooth.

Gradually add the powdered sugar and beat until light and spreadable.

Once the cake is cooled to room temperature, spread the frosting evenly over the top.