2 1/2 c. flour
1 c. sugar
1/2 c. packed brown sugar
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
3/4 c. oil
1 (16 oz.) can pumpkin
4 eggs
1 1/2 c. shredded carrots

In large bowl combine: Flour, sugar, brown sugar, baking powder, cinnamon, allspice. Beat on high speed for 2 minutes. Add pumpkin, oil, eggs and carrots. Beat until combined. Grease 15 x 10 x 1 inch pan. Spread into pan. Bake at 350 degrees for 25 minutes. Cool well and frost with cream cheese frosting.

CREAM CHEESE FROSTING:

4 tbsp. butter
1 (8 oz.) cream cheese, softened
2 1/2 c. sifted confectioners' sugar
1 c. toasted chopped pecans

Mix butter, cream cheese, and confectioners' sugar well. Frost cake and sprinkle roasted pecans on top.