PUMPKIN CARROT CAKE

Pumpkin Carrot Cake image

Make and share this Pumpkin Carrot Cake recipe from Food.com.

Provided by ChamoritaMomma

Categories Dessert

Time 1h5m

Yield 1 9-inch, 12 serving(s)

Number Of Ingredients 21

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Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
3 large eggs
1 1/4 cups solid-pack pumpkin
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 (8 ounce) can crushed pineapple, drained
1 cup carrot, grated (about 3 medium)
1 cup flaked coconut
1 1/4 cups chopped nuts, divided
1 (8 ounce) package cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 teaspoons orange juice
1 teaspoon orange zest

Steps:

PREHEAT oven to 350°F Grease two 9-inch-round cake pans. Combine the 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.
Frost between layers and on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator until ready to serve.
FOR CREAM CHEESE FROSTING:.
Combine the cream cheese, butter, and powdered sugar, until fluffy. Add the rest of the ingredients and combine well. Frost cake.

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