Pumpkin Carrot Cake

Pumpkin Carrot Cake Recipe

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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.

Rating:

★★★★★ 1 vote

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

How to Make Pumpkin Carrot Cake

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.

Printable Recipe Card

About Pumpkin Carrot Cake

Course/Dish: Cakes




Show 17 Comments & Reviews

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