Pumpkin Carrot Cake

Pumpkin Carrot Cake

Cooking:
35 mins
Level:
Intermediate
Yields:
12 servings

Try a new twist to carrot cake - add pumpkin!

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 oz.) crushed pineapple, drained
  • 1 cup (about 3 medium) carrots, grated
  • 1 cup coconut, flaked
  • 1 1/4 cups nuts, chopped, divided
  • Cream Cheese Frosting (recipe follows)

Directions

PREHEAT oven to 350° F. Grease two 9-inch-round cake 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, 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, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.

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 mixer bowl until fluffy. Add 1 teaspoon vanilla extract, 2 teaspoons orange juice and 1 teaspoon grated orange peel; beat until combined.

Baker's Comments

Nutritional Information

  • Serving Size
    1/12 servings of recipe
  • Calories 730
  • Calories from Fat 320

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 36g 55%
  • Saturated Fat 13g 67%
  • Cholesterol 95mg 32%
  • Sodium 470mg 20%
  • Carbohydrates 98g 33%
  • Dietary Fiber 4g 14%
  • Sugars 76g
  • Protein 9g
  • Vitamin A 140%
  • Vitamin C 8%
  • Calcium 8%
  • Iron 15%

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