Pumpkin Carrot Cake
A delicious fall themed cake made with pumpkin and carrots.
Servings 12 slices
Cost 5
Ingredients
- 2 cups all-purpose flour (280 grams)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¾ cup milk (170 grams)
- 1 ½ teaspoons lemon juice
- 3 large eggs
- 1 ¼ cups LIBBY'S® 100% Pure Pumpkin
- 1 ½ cups granulated sugar (300 grams)
- ½ cup packed brown sugar (110 grams)
- ½ cup vegetable oil
- 8 oz can crushed pineapple, drained
- 1 cup grated carrots
- ½ cup flaked coconut
- 1 cup walnuts chopped and toasted
Cream Cheese Frosting
- 11 oz softened cream cheese
- ⅓ cup softened butter
- 2 ½ cups sifted powdered sugar (use more if needed)
- 1 teaspoon vanilla extract
- 2 teaspoons fresh orange juice plus about 1 teaspoon of zest
Instructions
- Preheat oven to 350° F. Spray two 9-inch round cake pans with flour-added cooking spray or grease with shortening and dust with flour.
- 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, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.
- Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.
Cream Cheese Frosting
- Combine 11 ounces softened cream cheese, ⅓ cup softened butter and 3 ½ cups sifted powdered sugar in large mixer bowl until fluffy. Add 1 teaspoon vanilla extract, 2 teaspoons orange juice and 1 teaspoon grated orange peel; beat until combined.