1-Getting started: Getting started with pumpkin carrot cake is straightforward and fun. Begin by preheating your oven to 350°F and preparing your pans. This guide walks you through each step, ensuring a smooth baking process.

2-First, grease two or three 9-inch cake pans and line them with parchment, or use a 9×13 metal baking pan. In a large bowl, mix the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Then, in a mixer, combine the buttermilk, eggs, pumpkin puree, sugars, oil, vanilla extract, carrots, and optional apple or pineapple until everything blends well.

3-Next, add the dry ingredients to the wet mix and beat until fully incorporated. Divide the batter evenly into the pans or pour it into the 9×13 pan. Bake the round pans for 25-35 minutes, or the rectangular pan for 35-40 minutes, covering with foil in the last 15 minutes to avoid over-browning.

4-Once baked, cool the cake on a wire rack. For the frosting, beat the cream cheese and butter until smooth, then gradually add powdered sugar and mix in vanilla and spices if desired. Finally, frost the cooled cake and add walnuts if you like. The whole process takes about 1 hour and 10 minutes, serving up to 16 people.