Pumpkin Carrot Cake

      This is going to be a shorter post today because, guess what? Adam just finished his first block of medical school and he is a free man! --for a week. So we are going to enjoy every second we have together and make this week count! That also means that I will not be posting this week. Call it vacation. Even though I absolutely LOVE this blog, I don't love it as much as Adam and ALL of my time is going to him this week :) But I had to share this one spectacular recipe with you before we start our vacation.

I am very excited to introduce to you my very own, custom, fall, carrot cake recipe: Pumpkin Carrot Cake! It is so moist and soo delish! 

It has carrots...

LOTS of spices...

raisins soaked in brandy...

pecans...

and pumpkin!

This cake baked up SO beautifully-- and SO moist!

I slathered this precious cake in sweet and tangy cream cheese icing and it got rave reviews! I know you will enjoy it, too!

Bake this cake for your loved ones and spend lots of time with them this week! If you love them... let them know it! Here is the recipe sweet friends! :

*FYI the recipe below is for a two layer cake-- just halve the recipe if you want one layer like I made*

1 1/2 cups all purpose flour

1 1/2 cups granulated white sugar

1/2 cup light brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 scant teaspoon salt

3 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon ginger

1/2 cup (1 stick) butter, melted

1/2 cup oil

2 tablespoons vanilla extract

4 eggs

1/2 cup buttermilk

1/2 cup pureed pumpkin

1 cup finely grated carrots (about 2 large carrots)

4 tablespoons chopped raisins

1 tablespoon brandy

1/2 cup very finely chopped pecans, toasted

Preheat oven to 375, grease two 9-inch round pans and line with parchment paper.

In a small bowl combine chopped raisins and brandy and allow it to soak while you make the cake batter.

In a large bowl whisk together flour, white sugar, baking soda, baking powder, salt, and spices. Set aside.

In a separate bowl whisk together melted butter, oil, vanilla, eggs, buttermilk, and brown sugar until the eggs are broken down. Pour this liquid mixture into the large bowl with the flour and sugar. Mix to combine. Add in the pureed pumpkin, and mix till smooth. Now it is time to fold in the carrots, raisins/brandy, and pecans. Mix well.

Divide the batter evenly between the greased pans and bake at 375 degrees for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before icing.

Because I love you, here is the Cream Cheese Icing recipe I use:

16 ounces cream cheese, softened

1 cup (2 sticks) butter, softened

1 tablespoon vanilla extract

2-3 cups powdered sugar (depending on your taste use more or less. Just add and sample, add and sample till you have it perfect--according to you. Isn't that a beautiful thing?!)

Using a hand mixer, beat together the cream cheese, butter, and vanilla until nice and fluffy. Then beat in the powdered sugar until smooth. It's time to ice the cake!

I sincerely hope you bake and enjoy this cake! Much Love y'all!