Pumpkin-1pumpkin carrot cake with cream cheese frosting

ACTIVE: 1 HR 45 MIN/ TOTAL: 4 HR 45 MIN
SERVES 40

NOTE: THE FINISHED PUMPKIN CAKE USES TWO STACKED BUNDT CAKES, SO YOU'LL NEED TWO TIMES THESE CAKE INGREDIENTS-MAKE THE SECOND CAKE WHILE THE FIRST IS COOLING.

FOR EACH CAKE
3/4 cup canola oil, plus more for the pan
3 cups all-purpose flour, plus more fr th epan
1 Tbsp pumpkin pie spice
2 tsp baking powder
1 tsp kosher salt
1/2 tsp baking powder
3 large eggs
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 15-oz can pure pumpkin
1/4 cup whole milk
2 tsp pure vanilla extract
2 medium carrots, coarsely grated (about 1 cup)
1 cup walnuts, chopped


FOR THE FROSTINGPumpkin-2
4 8-oz pkgs cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
4 tsp pure vanilla extract
6 cups confectioners' sugar
Orange and green gel or paste food color
1 flat-bottom wafer ice cream cone

make the cakes and frosting

1 Heat oven to 350°F. Lightly oil a 12-cup (10-in.) bundt pan, then dust with flour. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, salt and baking soda.

2 In a medium bowl, whisk together the eggs, oil, sugars, pumpkin, milk and vanilla. Add the egg-oil mixture to the flour misture, mixing until fully incorporated. Mix in the carrots and walnuts.

3 Transfer the batter to the prepared pan and bake until a wooden pick inserted in the cake comes out clean, 55 to 60 minutes. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Rinse out the pan and repeat to make the second cake.

4 After the second cake has cooled, using an electric mixer, beat the cream cheese, butter and vanilla in a large bowl until smooth. Add the confectioner's sugar and beat until fluffy, about 3 minutes.

turn them into a pumpkin
1 Cut each cake in half horizontally. Spread 3/4 cup frosting on the bottom half of each cake and sandwich with the tops. Transfer 1/2 cup frosting to a small bowl and tint green. Transfer to a pastry bag fitted with a writing tin (we used a #3) and set aside.

2 Tint the remaining frosting orange. Place one cake, rounded side down, onto a serving platter. Spread the top with 1/2 cup orange frosting and sandwich with the remaining cake, rounded side up.

3 Frost the entire cake with the remaining orange frosting. Refrigerate for 15 minutes.

4 Meanwhile, using the green frosting, pipe lines vertically over all sides of the wafer cone to cover; refrigerate until ready to use. Crumple a piece of foil into a loose ball, insert it into the center of the cake, and place the frosted cone slightly at an angle on top to resemble a stem.

PER SERVING: 460 CAL, 26 G FAT (9 G SAT FAT), 65 MG CHOL, 259 MG SOD, 5 G PRO, 53 G CAR, 2 G FIBER

make it ahead The baked, unfrosted cakes can be wrapped in plastic and refrigerated for up to 2 days.