Pumpkin Carrot Cake Recipe

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Pumpkin Carrot Cake

Kristin Miller

By
@Kk723

I love carrot cake and the pumkin made it so amazing! You can of course make it more healthy by substituting wheat flour, apple sauce for oil etc.


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Comments:

Cook:

35 Min

Ingredients

2 c
all purpose flour
2 tsp
baking soda
2 tsp
cinnamon
1/2 tsp
salt
3/4 c
milk
1 1/2 tsp
lemon juice
3
eggs
1 1/4 c
canned pumpkin (pure)
1 1/2 c
granulated sugar
1/2 c
packed brown sugar
1/2 c
vegetable oil
1 can(s)
8oz. pineapple, drained
1 c
shredded carrots (about 3 medium 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 powder sugar
1 tsp
vanilla extract
2 tsp
orange juice

Directions Step-By-Step

1
Heat oven to 350. Grease two 9" round cake pans.
2
Combine flour, baking soda, cinnamon and salt in a bowl. Combine milk and lemon juice in a liquid measuring cup (milk will look curdled).
3
Beat eggs, pumpkin, sugars, oil, pineapple, carrots and milk in large mixing bowl. Gradually add flour mixture and beat until combined. Stir in coconut and 1 cup of nuts and pour into pans.
4
Bake for 30-35 mins or until toothpick comes clean. Cool in pans for 15 mins, then remove and place on wire racks to cool.
5
To make frosting: Combine cream cheese, butter and powder sugar. Beat until combined and fluffy, Stir in vanilla and orange juice.
6
Frost between layers. Place top layer of cake on and frost entire cake. Garnish with remaining nuts if desired.

About this Recipe

Course/Dish: Cakes