Pumpkin Carrot Cake Loaf

• 1 box Carrot Cake Mix (15.25 Oz. Box)
• 3 whole Eggs
• 1 can 100% Pure Pumpkin (15 Oz. Can)
• 1 teaspoon Pumpkin Pie Spice
• 1 cup Mini Chocolate Chips
• 4 ounces, weight Cream Cheese, Softened
• 1/4 cups Butter, Softened
• 8 ounces, weight Confectioners Sugar
• 1 teaspoon Vanilla Extract

1. 1. Preheat oven to 350 F and prepare a loaf pan with cooking spray. In a large bowl, combine cake mix with eggs and beat with a mixer on medium speed for about one minute.
2. 2. Add pumpkin and pumpkin pie spice to the batter and continue to beat with mixer on medium speed one more minute until combined.
3. 3. Fold in chocolate chips and pour mixture into the loaf pan until about 2/3 full. (There may be some batter left over.)
4. 4. Bake at 350 F for about one hour or until a knife inserted in the center comes out clean. Allow loaf to cool about 30 minutes before removing from pan.
5. 5. Prepare cream cheese frosting: In a medium sized bowl, combine cream cheese, butter, confectioner's sugar and vanilla. Beat with mixer on low speed until smooth and creamy.
6. 6. Top loaf with cream cheese frosting as desired. Slice, serve and enjoy!

carrot, eggs, pie spice, chocolate chips, weight cream cheese, ubc, weight confectioners sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/pumpkin-carrot-cake-loaf/ (may not work)