Pumpkin Carrot Cake

Pumpkin Carrot Cake

Rating:

(5 votes) 4 5

Dazzle family and friends year-round with this luscious pumpkin dessert. They're winners whenever you want to go all out and make something spectacular and enticing for a special occasion - or simply choose to indulge your urge to bake a dessert that's divinely decadent and utterly delicious.

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Bradenton, FL

Ingredients

  • Cake:
  • 2 C. all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3/4 C. milk
  • 1 1/2 tsp. lemon juice
  • 3 lg. eggs
  • 1 1/4 C. Libby's 100% Pure Pumpkin
  • 1 1/2 C. granulated sugar
  • 1/2 C. packed brown sugar
  • 1/2 C. vegetable oil
  • 1 8-oz. can crushed pineapple, drained
  • 1 C. grated carrots
  • 1 C. flaked coconut
  • 1 1/4 C. chopped nuts, divided
  • Cream Cheese Frosting:
  • 11 oz. cream cheese, softened
  • 1/3 C. butter, softened
  • 3 1/2 C. sifted powdered sugar
  • 1 tsp. vanilla extract
  • 2 tsp. orange juice
  • 1 tsp. grated orange peel

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Directions

Preheat oven to 350 degrees. Grease two 9-inch-round baking pans. Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled). Beat eggs, pumpkin, sugars, oil, pineapple, carrots and milk mixture in large bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Remove to wire racks to cool completely.

To make cream cheese frosting, combine softened cream cheese, softened butter and sifted powdered sugar in large bowl until fluffy. Add vanilla extract, orange juice and grated orange peel; beat until combined.Frost cake with cream cheese frosting. Garnish with remaining nuts and refrigerate. 

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