Pumpkin Carrot Cake with Cream Cheese Frosting

subheading: For the Cake:

2 large eggs, at room temperature

¾ cup granulated sugar

½ cup canola, vegetable, or coconut oil (I used melted coconut oil because I love the slight flavor it adds to the overall cake)

½ cup pumpkin puree (not pumpkin pie filling)

¼ cup light brown sugar, packed

¼ cup buttermilk

1 teaspoon pure vanilla extract

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

½ teaspoon ground cloves

½ teaspoon all-spice

½ teaspoon ground nutmeg

1 ¼ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 ½ cups coarsely grated carrots

½ cup raisins, optional

½ cup diced nuts, optional (I used pistachios with great results)

subheading: For the Cream Cheese Frosting:

6 oz cream cheese, VERY soft

¼ cup unsalted butter, VERY soft

1 tablespoon vanilla pure extract

2 cups confectioners' sugar, sifted

Directions at bakerbynature.com

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