Pumpkin Carrot Cake

Pumpkin Carrot Cake

Ingredients 
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
1/2 cup (125 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
2 cups (500 mL) grated carrots
1 cup (250 mL) canned pumpkin puree

Preparation 
In large bowl, beat together granulated sugar, brown sugar, eggs, oil and vanilla until smooth. In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg; pour over egg mixture and stir just until moistened. Stir in carrots, pumpkin and pecans. Spread in greased 13- x 9-inch (3.5 L) metal cake pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack.