Pumpkin Carrot Cake with Whipped Cream Cheese Frosting {Sweet Treat Tuesday}

This cake was so good! We had this at our small group  meeting and everyone raved about it, even the kids! If you wanted to make your own yellow cake mix and whipped cream, you can do that too. Delish!

Pumpkin Carrot Cake with Whipped Cream Cheese Frosting 
from my friend Erin


Ingredients:
For Pumpkin Carrot Cake
1 box yellow cake mix (make your own here)
1 can pumpkin (not pumpkin pie mix)
1 egg
3 carrots, shredded
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon ground ginger



For Whipped Cream Cheese Frosting
1 small container cool whip (make your own here)
8 ounces cream cheese, softened



Directions:

In a large bowl or stand mixer, mix everything except the cake mix until combined. Then add the cake mix and combine. Grease two round cake pans, pour the batter in evenly. Bake according to the boxed directions. Cool completely.

To make the frosting, whip cream cheese in mixer. Add 1 spoonful of cool whip and whip again. Add another spoonful of cool whip and whip again. Then fold in the entire container of cool whip. 

After cooling cake completely slice both cakes in half making 4 layers. Frost each layer and then the top and sides. You can add nuts to the sides and top for decoration. I used almonds this last time but have used walnuts and pecans.