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Pumpkin Carrot Cake Recipe

Ingredients

2 1/4 cups white sugar

2 1/2 cups vegetable oil

3 eggs

1 1/2 cups packed brown sugar

3 1/2 cups vegetable oil

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup raisins

1 cup chopped walnuts

1 cup mini semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 1-1/2 quart-size baking pans.

In a large bowl, cream together the sugar and vegetable oil. Beat in the eggs, one at a time, then beat in the brown sugar, one at a time, mixing well after each. Combine the flour, baking powder, baking soda, baking powder, cinnamon and vanilla. Mix these into the creamed mixture. Fold in pecans, raisins, walnuts and mini semisweet chocolate chips. Transfer the mixture to the prepared pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely, and frost with mini chocolate chips.

Comments

Mrsa writes:

⭐ ⭐ ⭐ ⭐ ⭐

I increased the serving size to four and they were loved! Some people said they preferred plain old hamburger over the daiquiri green beans, but I personally like them both and think the plain bun helped. Will make again!