pumpkin carrot cake
(1 rating)
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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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(1 rating)
cook time
35 Min
Ingredients For pumpkin carrot cake
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2 call purpose flour
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2 tspbaking soda
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2 tspcinnamon
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1/2 tspsalt
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3/4 cmilk
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1 1/2 tsplemon juice
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3eggs
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1 1/4 ccanned pumpkin (pure)
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1 1/2 cgranulated sugar
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1/2 cpacked brown sugar
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1/2 cvegetable oil
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1 can8oz. pineapple, drained
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1 cshredded carrots (about 3 medium carrots)
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1 cflaked coconut
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1 1/4 cchopped nuts, divided
- CREAM CHEESE FROSTING:
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11 ozcream cheese softened
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1/3 cbutter softened
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3 1/2 csifted powder sugar
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1 tspvanilla extract
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2 tsporange juice
How To Make pumpkin carrot cake
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1Heat oven to 350. Grease two 9" round cake pans.
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2Combine flour, baking soda, cinnamon and salt in a bowl. Combine milk and lemon juice in a liquid measuring cup (milk will look curdled).
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3Beat 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.
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4Bake for 30-35 mins or until toothpick comes clean. Cool in pans for 15 mins, then remove and place on wire racks to cool.
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5To make frosting: Combine cream cheese, butter and powder sugar. Beat until combined and fluffy, Stir in vanilla and orange juice.
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6Frost between layers. Place top layer of cake on and frost entire cake. Garnish with remaining nuts if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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