Here is a pumpkin carrot cake recipe that is full of flavor and texture.
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Heat oven to 350F.
Lightly oil two 8 inch round cake pans, then dust with flour.
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, salt and baking soda.
In a medium bowl, whisk together the eggs, oil, sugars, pumpkin, milk and vanilla.
Add the egg-oil mixture to the flour mixture, mixing until fully incorporated. Mix in the carrots and pecans.
Transfer the batter to the prepared pans and bake until a wooden pick inserted in the cake comes out clean, 40 to 50 minutes.
Let the cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
The Cream Cheese Frosting
Mix cream cheese and butter until creamy and light.
Mix in confectioners' sugar one cup at a time. You can add more or less to get your desired consistency.
Mix in vanilla
Put one layer of the pumpkin carrot cake onto a dish plate and spread some of the cream cheese frosting on.
Put the second layer of cake on top and frost the sides and top.
Dust the cake with a light sprinkling of cinnamon.
Garnish with a few pecans.