Pumpkin Cake

I thought this was a super fun idea! I baked the cake in a bundt pan,  then frosted it with orange frosting. For the stem,  I covered an ice cream cone with green frosting.

Pumpkin Carrot Cake:

3/4 cup oil

3 eggs

3/4 cup brown sugar

3/4 cup white sugar

15 oz can of pumpkin

2 shredded carrots

1/4 cup milk

1 Tablespoon pie spice

1 teaspoon coarse salt

2 teaspoons vanilla extract

1/2 teaspoon baking soda

2 teaspoons baking powder
Mix well,  then stir in 3 cups of flour.  Pour into greased bundt pan and bake at 350 for 1 hour. 

For the frosting:

2 (8 oz) sticks of cream cheese

1 stick butter

2 teaspoons vanilla extract

3 cups powdered sugar

3 Tablespoons of milk

Beat until fluffy. Take about about 3/4 a cup and dye green. 

In the remaining frosting stir in about 4 tablespoons pureed pumpkin (optional) and orange dye.

I've also used this recipe to make cupcakes: