Pumpkin Carrot Cake
Pumpkin Carrot Cake
ingredients
3/4 cup granulated white sugar
3/4 cup packed brown sugar
3 eggs
1/2 cup vegetable oil
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. nutmeg
2 cups grated carrots
1 cup canned pumpkin purée
1/2 cup chopped toasted pecans
Regular Icing:
3/4 cup butter, softened
3-3/4 cups icing sugar
1/2 cup whipping cream
OR
Cream Cheese Icing:
1 pkg (8 oz/250 g) cream cheese, softened
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar
method
In large bowl, beat together both sugars, eggs, oil and vanilla until smooth. In separate bowl, mix together flour, baking powder, cinnamon, baking soda, salt and nutmeg. Pour dry mixture over egg mixture and stir just until moistened. Stir in carrots, pumpkin and pecans. Spread in greased 13- x 9-inch metal cake pan.
Bake in center of 350°F oven until cake tester inserted in center comes out clean, about 40 minutes. Let cool in pan on rack.
For Regular Icing: In a bowl, beat butter until light and fluffy; beat in icing sugar alternately with cream, making 3 additions of sugar and 2 of cream.
For Cream Cheese Icing: Beat together cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar. Gradually beat together powdered sugar and mixture.
http://www.fortysomething.ca/2007/11/pumpkin_carrot_cake.php