Fold in spices, flour, baking soda and salt mixing until just combined. Gently fold the Greek yogurt into the batter.
Fold in Dry Ingredients
Pour into prepared pan and bake for 55-70 minutes, stick a knife in the middle to test for wet batter, you don't want any wet batter. Let cool on wire rack completely or overnight
Beat the cream cheese until light and fluffy. Add in butter and beat for another minute. Add powdered sugar, buttermilk powder, vanilla bean paste, heavy cream, and salt. Beat on low at first then once powdered sugar is combined beat on high for 3 minutes.
Spread on top of cooled cake and sprinkle with nuts. Store in cool space or fridge.