Name: Pumpkin Carrot Cake with Cream Cheese Frosting
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 slices of cake
Ingredients: For the Cake:; 2 large eggs, at room temperature; 3/4 cup granulated sugar; 1/2 cup canola, vegetable, or coconut oil (I used melted coconut oil because I love the slight flavor it adds to the overall cake); 1/2 cup pumpkin puree (not pumpkin pie filling); 1/4 cup light brown sugar, packed; 1/4 cup buttermilk; 1 teaspoon pure vanilla extract; 2 teaspoons ground cinnamon; 1 teaspoon pumpkin pie spice; 1/2 teaspoon ground cloves; 1/2 teaspoon all-spice; 1/2 teaspoon ground nutmeg; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups coarsely grated carrots; 1/2 cup raisins, optional; 1/2 cup diced nuts, optional (I used pistachios with great results); For the Cream Cheese Frosting:; 6 oz cream cheese, VERY soft; 1/4 cup unsalted butter, VERY soft; 1 tablespoon vanilla pure extract; 2 cups confectioners' sugar, sifted