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Pumpkin Carrot Cake with Cream Cheese Frosting
Ingredients
  • subheading: Cake:
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 3 eggs
  • 1 ⅓ cups canned pumpkin puree
  • 1 ⅓ cups granulated sugar
  • ¼ cup brown sugar
  • ½ cup vegetable or canola oil
  • 2 teaspoons pure vanilla extract
  • ⅓ cup crushed pineapple, drained
  • 1 cup grated carrots, (about 2 medium carrots see note)
  • subheading: Cream Cheese Frosting:
  • 12 ounces cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 4 cups powdered sugar, sifted if lumpy
  • 1 teaspoon pure vanilla extract
  • 2 to 4 teaspoons milk
  • 1 cup chopped toasted walnuts, optional
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