- 3/4 cup vegetable oil
- 3 cups all purpose flour, plus more for dusting the pan
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 3 large eggs
- 3/4 cup sugar
- 3/4 cup dark brown sugar
- 1 (15oz) can pumpkin
- 1/4 cup milk
- 2 tsp vanilla extract
- 1 cup shredded carrots (about 2 carrots)
For the frosting:
- 4 (8oz) packages cream cheese, room temp
- 2 sticks of unsalted butter, room temp
- 4 tsp vanilla extract
- 6 cups confectioners sugar
- orange & green food coloring
For the rest:
- 1 bundt pan
- 1 flat bottom ice cream cone
- aluminum foil, rolled into a ball
Instructions:
Heat the oven to 350 degrees. Lightly oil a bundt pan & then dust with flour. In a large bowl, whisk together the flour,
pumpkin pie spice, baking powder, salt, & baking soda.
In a medium bowl, whisk together the eggs, oil, sugars, pumpkin, milk, and vanilla. Add the oil-egg mixture to the flour mixture, mixing until fully incorporated. Stir in the carrots.
Transfer the batter to the prepared bundt pan and bake for 55-60 minutes. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Rinse out the pan & repeat to make the second cake.
After the second cake has cooled, using an electric mixer, beat the cream cheese, butter, & vanilla in a large bowl until smooth. Add the confectioners sugar & beat until fluffy, about 3 minutes.
Turn them into a pumpkin:
Cut each cake in half horizontally. Spread 3/4 cup of frosting on the bottom half of each cake & sandwich with the tops.
Transfer 1/2 cup of icing to a small bowl & tint with the green food coloring. Tint the remaining frosting orange. Place one cake, rounded side down, onto a serving platter. Spread the top with 1/2 cup orange frosting & sandwich with the remaining cake, rounded side up. Frost the entire cake with orange icing.
Spread the green frosting on the ice cream cone. Place the ball of aluminum foil into the center of the cake, and prop the ice cream cone, open side down, on top of it - angling a little to make a more realistic stem.
To serve, slice into the top layer first & when that's gone, dig into the bottom layer.
Heat the oven to 350 degrees. Lightly oil a bundt pan & then dust with flour. In a large bowl, whisk together the flour,
pumpkin pie spice, baking powder, salt, & baking soda.
In a medium bowl, whisk together the eggs, oil, sugars, pumpkin, milk, and vanilla. Add the oil-egg mixture to the flour mixture, mixing until fully incorporated. Stir in the carrots.
Transfer the batter to the prepared bundt pan and bake for 55-60 minutes. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Rinse out the pan & repeat to make the second cake.
Turn them into a pumpkin:
Cut each cake in half horizontally. Spread 3/4 cup of frosting on the bottom half of each cake & sandwich with the tops.
Transfer 1/2 cup of icing to a small bowl & tint with the green food coloring. Tint the remaining frosting orange. Place one cake, rounded side down, onto a serving platter. Spread the top with 1/2 cup orange frosting & sandwich with the remaining cake, rounded side up. Frost the entire cake with orange icing.
Spread the green frosting on the ice cream cone. Place the ball of aluminum foil into the center of the cake, and prop the ice cream cone, open side down, on top of it - angling a little to make a more realistic stem.
To serve, slice into the top layer first & when that's gone, dig into the bottom layer.
