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Pumpkin Carrot Walnut Cake




Source of Recipe


Jennifer House


List of Ingredients




Cake:
1 [18 oz.] package carrot cake mix [used Betty Crocker Super Moist]
1 cup canned pure pumpkin
1/2 cup vegetable oil
1/2 cup buttermilk
3 eggs
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1 ½ cups chopped walnuts, divided

Maple Cream Cheese Frosting:
½ cup butter, softened
1 8 oz. package cream cheese, softened
1 1 lb. bag [appx. 3 ¾ cups] powdered sugar
½ teaspoon maple extract


Recipe



Cake:
Preheat oven to 350 degrees. Combine cake mix, pumpkin, oil, buttermilk, eggs, and spices in large bowl. Beat with electric mixer on low speed until well combined. Stir in 1 cup of chopped walnuts. Pour into two lightly greased 9” round cake pans. Bake for 24-30 minutes or until toothpick inserted in cake comes out clean. Let cool in pans for 10 minutes, then turn out onto plates or wire racks and cool completely. Prepare Maple Cream Cheese Frosting. Place one cake layer upside down on serving plate. Spread top with frosting. Place second cake layer right side up on top of the bottom layer. Frost top and sides with remaining frosting. Sprinkle remaining ½ cup chopped walnuts on top of frosted cake.

Maple Cream Cheese Frosting:
Beat softened butter and cream cheese until well blended. Add powdered sugar and maple extract. Beat until smooth.