Pumpkin Carrot Cake w/ Orange Cream Cheese Frosting

By á-47

Ingredients

• CAKE
• 2 cups flour
• 1 cup sugar
• 2 tea. baking soda
• 1 tea. cinnamon
• 1/2 tea. salt
• 2/4 cup canola oil
• 4 eggs
• 1 cup canned unsweetened pumpkin
• 3 large carrots, peeled and grated (about 3 cups)
• 1 cup chopped pecans
• 1/2 cup raisins
• FROSTING
• 1 pkg. (3 oz) cream cheese, softened
• 2 Tbsp. butte,r softened
• 2 Tbsp. orange juicer
• 1 Tbsp. orange zest
• 3 cups sifted confectioners' sugar

Preparation

Step 1

Preheat oven to 325 degrees. Spray a 9x13" baking pan with cooking spray.

CAKE: sift the flour, sugar, baking soda, cinnamon, and salt into a large bowl. Mix the oil, eggs, pumpkin, and carrots in a small bowl, until blended. Stir into the flour mixture and stir to combine. Fold in the nuts and raisins.

Pour the batter into the prepared pan and bake for 35-40 minutes, or until toothpick comes out clean. Cool completely on a wire rack before frosting.

FROSTING: thoroughly blend the cream cheese and butter. Beat in the orange juice, orange zest, and confectioners' sugar. Continue to beat until smooth. Spread over the cooled cake.