Pumpkin carrot cake with cream cheese frosting
Cakes
¾ C canola oil, plus more for the pan 3 C all-purpose flour, plus more for the pan 1 T pumpkin pie spice 2 t baking powder 1 t kosher salt ½ t baking soda 3 eggs ¾ C granulated sugar ¾ C dark brown sugar 1 can pure pumpkin ¼ C whole milk 2 t pure vanilla extract 2 carrots, coarsely grated (about 1 cup) 1 C walnuts, chopped 4 package(s) cream cheese, at room temperature 1 C (2 sticks) unsalted butter, at room temperature 1 t pure vanilla extract 6 C confectioners’ sugar Orange and green gel or paste food color 1 flat-bottom wafer ice cream cone
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