Carrot Pumpkin cake

I baked this carrot pumpkin cake for Thanksgiving day 2013. I enjoyed making these pink rose flower icing.  As the main theme of Thanksgiving day is to thank God, I made 12 roses to represent the 12 months of the year. I got the recipe from this website and thanking the author too for this successful recipe. Click  here for the original recipe

Pumpkin carrot cake I made for Thanksgiving  November 2013 , Thank you Jesus !

Some more pumpkin carrot cupcakes to share with hubby's friends

Before frosting.

Shredded Carrot and mashed pumpkin

Ingredients:
All purpose flour - 2 1/2 cup
white sugar - 1 1/2 cup
dark brown sugar - 1/2 cup
butter - 1 cup (2 sticks)
egg - 4
pumpkin puree - 1 cup
shredded carrot - 1 cup
shredded coconut - 1/4 cup
walnut - 1/2 cup
raisin - 2 tbsp
baking soda - 2 tsp
baking powder - 2 tsp
cinnamon powder - 1 tsp
dry ginger powder - 1 tsp
all spice powder - 1 tbsp
salt - 1/2 tsp
Frosting:
Cream cheese frosting

Method:
Cook the pumpkin with very little water and mash it finely (or just use canned pumpkin puree).
Shred the carrots.
In a mixing bowl (or blender / mixie) add sugars , softened butter, egg, salt, all spice powder, cinnamon powder, ginger powder. Mix till fluffy.
Sift the flour , baking soda, baking powder together TWICE.
Put the dry ingredients to the mixing bowl along with wet ingredients, mashed pumpkin, shredded carrot, raisin, roasted chopped walnuts.
Mix well.
Pour batter into greased pans.
Bake at 350 deg F for 35 - 40 minutes.
Makes two 9 inch round cakes or one 6 inch cake and 18 cupcakes or nearly 2 dozen cupcakes.
I used butter cream frosting to make flowers and other colors.
Frost with cream cheese frosting or serve simply.