INGREDIENTS
1/2 cup
white sugar
1/2 cup
light brown sugar
1/4 cup
vegetable oil
1/2 cup
canned pumpkin puree
2
eggs
1 cup
all-purpose flour
1/4 tsp
salt
1/2 tsp
baking soda
1 tsp
baking powder
1 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/8 tsp
ground ginger
1 cup
grated carrots
1/2 cup
unsalted butter, room temperature
8 oz
cream cheese (room temperature)
3 cups
powdered sugar
1 tbsp
vanilla extract
1 tbsp
cinnamon