Pumpkin Carrot Cake with Cream Cheese Frosting

Ingredients

The Cake

• 3/4 cups canola oil, plus extra for the pans
• 3 cups all purpose flour, plus extra for the pans
• 1 Tablespoon pumpkin pie spice
• 1 teaspoon cinnamon to dust the top of the cake
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon soda
• 3 large eggs
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar
• 1 (540ml) can pure pumpkin puree
• 1/4 cup whole milk
• 2 teaspoons pure vanilla extract
• 2 fresh medium carrots, finely grated (about 1 cup)
• 1 cup pecans, finely chopped *optional Plus 3 halves to garnish the top of the cake

The Frosting

• (2) 8 ounce packages of cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 6 cups confectioners' sugar
• 1 teaspoon vanilla extract

Directions

The Cake

1. Heat oven to 350F.
2. Lightly oil two 8 inch round cake pans, then dust with flour.
3. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, salt and baking soda.
4. In a medium bowl, whisk together the eggs, oil, sugars, pumpkin, milk and vanilla.
5. Add the egg-oil mixture to the flour mixture, mixing until fully incorporated. Mix in the carrots and pecans.
6. Transfer the batter to the prepared pans and bake until a wooden pick inserted in the cake comes out clean, 40 to 50 minutes.
7. Let the cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely.

The Cream Cheese Frosting

1. Mix cream cheese and butter until creamy and light.
2. Mix in confectioners' sugar one cup at a time. You can add more or less to get your desired consistency.
3. Mix in vanilla

Assembly

1. Put one layer of the pumpkin carrot cake onto a dish plate and spread some of the cream cheese frosting on.
2. Put the second layer of cake on top and frost the sides and top.
3. Dust the cake with a light sprinkling of cinnamon.
4. Garnish with a few pecans.