Pumpkin Carrot Cake
Ingredients
- Cake ⓘ
- 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 ⓘ
- Cream Cheese Frosting ⓘ
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1613
kcal
81% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).