Deliciously Moist Carrot-Pumpkin Cake!
Grate carrots (recipe link at end)
1
Chop two cups pecans, toast at 300° for 8 minutes
2
Add oil, sugars, eggs, vanilla, and pumpkin puree
3
Whisk dry ingredients together
5
Add dry ingredients to wet ingredients, careful to not over mix.
6
Add grated carrots and one cup toasted pecans
7
Scoop batter into prepared cake pans; bake at 325° for 25 minutes or until done. Cool completely.
8
Frosting: Cream 16 oz cream cheese and 1/2 cup butter for 2 minutes
9
Add 2 tsp vanilla, 1 tblsp heavy cream, and 4 1/2 cups confectioners sugar, mix 3 minutes
10
Frost tops of all layers of cake
11
Frost the sides of your cake
12
Sprinkle toasted pecans, if using
13
Enjoy! https://sallysbakingaddiction.com/my-favorite-carrot-cake-recipe/#tasty-recipes-69458
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