Description
A recipe for Pumpkin Carrot Cake

Ingredients

• 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 Libby's 100% Pure Pumpkin
  
• 1 1/2 cups granulated sugar
  
• 1/2 cup packed brown sugar
  
• 1/2 cup vegetable oil
  
• 1 can (8 ounces) crushed pineapple, drained
  
• 1 cup grated carrots
  
• 1 cup flaked coconut
  
• 1 1/4 cups chopped nuts, divided
  
• Cream Cheese Frosting (recipe follows)

Preparation
PREHEAT oven to 350°F. Grease two 9-inch-round baking pans.

COMBINE 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, sugars, oil, pineapple, carrots and milk mixture in large bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared pans.

BAKE 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans 15 minutes. Remove to wire racks to cool completely.

FROST with Cream Cheese Frosting. Garnish with remaining nuts. Refrigerate.

FOR CREAM CHEESE FROSTING:

COMBINE 11 ounces softened cream cheese, 1/3 cup softened butter and 3 1/2 cups sifted powdered sugar in large bowl until fluffy. Add 1 teaspoon vanilla extract, 2 teaspoons orange juice and 1 teaspoon grated orange peel; beat until combined.

Nutrition
no information available

Serves
Makes 12 servings

Variations
no information available