PUMPKIN CARROT CAKE

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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

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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