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Pumpkin Carrot Cake

Here's how you make Pumpkin Carrot Cake
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  • Servings: 12
  • Prep: 1h
  • Cook: 35m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 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 pumpkin (canned, not pie filling)
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup oil (vegetable oil)
  • 1 can (8 ounce) crushed pineapple (drained)
  • 1 cup grated carrot
  • 1 cup flaked coconut
  • 1 1/4 cups chopped nuts (divided)
  • CREAM CHEESE FROSTING
  • 11 ounces cream cheese, softened (8 oz. and 3 oz. pkg)
  • 1/3 cup butter, softened
  • 3 1/2 cups sifted powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange juice
  • 1 teaspoon orange zest
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Cream Cheese Frosting: Add cream cheese, butter, and powdered sugar to a large mixing bowl; beat with an electric mixer until fluffy.

  • Step 2: Add in vanilla, orange juice, and orange peel; beat to combine; set aside.

  • Step 3: Cake: In a mixing bowl, add the flour, baking soda, cinnamon, and salt; stir to combine.

  • Step 4: In a measuring cup, add the milk and lemon juice; stir to combine (will look curdled).

  • Step 5: In a big mixing bowl, add the eggs, pumpkin, sugars, and vegetable oil; beat to combine. Add in the pineapple, carrots, and milk mixture; mix well. Gradually add the dry ingredients to the batter; beat until combined. Add in coconut and 1 cup nuts; stir to combine.

  • Step 6: Pour batter into two 9-inch greased round baking pans.

  • Step 7: Bake at 350° for 30-35 minutes or until pick comes out clean.

  • Step 8: Cool in pans for 15 minutes.

  • Step 9: Turn cakes out onto wire rack and let cool completely.

  • Step 10: Frost cake between layers, on the sides, and on top of the cake with Cream Cheese Frosting.

  • Step 11: Garnish with remaining nuts. Store in the refrigerator.

We hope you enjoy this recipe!

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