Pumpkin Carrot Cake

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. (Make-ahead: Cover and store for up to 1 day.)

Icing: In bowl, beat butter until light and fluffy; beat in icing sugar alternately with cream, making 3 additions of sugar and 2 of cream. Set aside 2 tbsp (25 mL) to decorate headstones.

Remove cake from pan. Cut in half horizontally; place bottom half, cut side up, on rectangular tray or cake board. Spread with one-third of the icing. Top with other half of cake. Spread top and sides with remaining icing, smoothing surface. (Make-ahead: Cover loosely and store for up to 1 day.)

Decorations: Place graham crackers flat on cutting board; using serrated knife, round off corners to make headstones. Stir food colouring into reserved icing; decorate headstones as desired with icing and press into top of cake. Quarter licorice sticks lengthwise halfway down; press uncut ends into cake for trees. Cut 1 shoestring licorice into short pieces to make fence posts. Using scissors, cut separate shoestring in half lengthwise, then crosswise. Knot 1 piece around fence posts; repeat. Press into cake. Sprinkle wafer crumbs to make mounds of dirt; sprinkle with candy leaves.