Preheat the oven to 350°F. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms of the pans with 8-inch parchment paper circles and spray again.
In a small bowl, line it with 2 paper towels. Pour in the pumpkin puree and wrap the towels around it. Let it soak up all the moisture. Using the smallest hole on a grater, grate the carrots. It should 1 cup that is compacted.
1 cup Grated carrots, 1 cup Pumpkin puree
In a large bowl, sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and pumpkin pie spice.
3 ½ cups All-purpose flour, 2 teaspoon Baking soda, 1 teaspoon Baking powder, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, 1 teaspoon Ground ginger, ½ teaspoon Pumpkin pie spice
In a separate bowl, mix the oil, brown sugar, sugar, sour cream, vanilla, honey, grated carrots. pumpkin puree, and eggs. Use a whisk to mix it together.
1 cup Oil, 1 cup Brown sugar, ¾ cup White granulated sugar, 2 tablespoon Local Hive™ Honey Rocky Mountain Honey, 1 cup Sour cream, 1 teaspoon Pure vanilla extract, 1 cup Grated carrots, 1 cup Pumpkin puree, 4 Large eggs
Add in the dry ingredients and use a rubber spatula to fold together until just combined. Pour the batter evenly between the three cake pans.
Bake for 23-25 minutes. Bake until a toothpick inserted comes out clean.
Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack. Cool completely before decorating.