Pumpkin Carrot Cake

1: Preheat oven to 350°F. Spray a 9” cake pan with baking spray and set aside.

2: In a bowl, combine eggs, sugar, oil, pumpkin purée, brown sugar, buttermilk, vanilla, and all spices. Beat until combined.

3: Add flour, baking powder, baking soda, and salt to wet ingredients, stirring until just incorporated.

4: Gently fold in carrots, raisins, and pecans. Pour batter into the prepared pan.

5: Bake for 42-45 minutes, or until the top is browned and a toothpick comes out clean.

6: Let the cake sit in the pan for 20-30 minutes before transferring it to a wire rack to cool.

7: To make the frosting, beat cream cheese, butter, and vanilla until smooth. Then slowly add in the sifted powdered sugar and continue beating until combined.

8: Spread the frosting on the cooled cake and top with additional nuts. Enjoy!