Pumpkin Carrot Cake With Cream Cheese Frosting

Ingredients

  • 3/4 cup(s) canola oil, plus more for the pan
  • 3 cup(s) all-purpose flour, plus more for the pan
  • 1  T bsp pumpkin pie spice
  • 2 teaspoon(s) baking powder
  • 1 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) baking soda
  • 3 large eggs
  • 3/4 cup(s) granulated sugar
  • 3/4 cup(s) dark brown sugar
  • 1 can(s) pure pumpkin
  • 1/4 cup(s) whole milk
  • 2 teaspoon(s) pure vanilla extract
  • 2 medium carrots, coarsely grated (about 1 cup)
  • 1 cup(s) walnuts, chopped
  • 4 package(s) cream cheese, at room temperature
  • 1 cup(s) (2 sticks) unsalted butter, at room temperature
  • 4 teaspoon(s) pure vanilla extract
  • 6 cup(s) confectioners’ sugar
  • Orange and green gel or paste food color
  • 1  flat-bottom wafer ice cream cone
    • Description

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