Pumpkin Carrot Cake With Cream Cheese Frosting

• FOR THE CAKE:
• 1/2 cups All-purpose Flour
• 1/2 cups Whole Wheat Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 2 whole Large Eggs
• 1/2 cups Packed Brown Sugar
• 1/2 cups Canned Pumpkin Puree
• 4 Tablespoons Vegetable Oil
• 1 Tablespoon Grated Orange Zest
• 1/2 cups Grated Carrot (for 1/2 Cup You'll Need 1 Small/medium Carrot)
• FOR THE ICING:
• 1/4 cups Cream Cheese, Softened
• 1/4 cups Butter Or Margarine, Softened
• 2 cups Icing Sugar/powdered Sugar
• 1/2 teaspoons Vanilla
• 1 Tablespoon Milk Or Cream (add More If Necessary To Achieve Desired Consistency)

1. Preheat oven to 350 F. Lightly grease an 8" square baking dish and set aside.
2. In a medium bowl, whisk together flours, baking powder, cinnamon, ginger, baking soda and salt.
3. In another larger bowl, whisk eggs for 30 seconds. Add brown sugar, pumpkin, oil and orange zest, and mix until very smooth. Add flour mixture to egg mixture and stir just until moist. Stir in carrots.
4. Scrape batter into the prepared baking dish and smooth the top. Then bake for 23-25 minutes, until a toothpick inserted in the centre comes out clean. Set pan on a wire rack to cool before icing.
5. For the icing: In a mixing bowl using an electric mixer, beat together cream cheese and butter until fluffy. Add icing sugar, vanilla and milk and mix until smooth and creamy. Spread icing over the top of the cooled cake.
6. Store leftovers in the fridge.
7. Recipe adapted from Cooking Light.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-carrot-cake-with-cream-cheese-frosting/ (may not work)