Name: Pumpkin Carrot Cake
Prep time: 5 s
Cook time: 35 s
Total time: 40 s
Yield: 12
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 pineappledrained; 1 cup (about 3 medium) carrotsgrated; 1 cup coconutflaked; 1 1/4 cups nutschoppeddivided; 11 ounces cream cheeseat room temperature; 1/3 cup buttersoftened; 3 1/2 cups powdered sugarsifted; 1 teaspoon vanilla extract; 2 teaspoons orange juice; 1 teaspoon grated orange peel

MAKE IT

Step 1

Preheat oven to 350° F. Grease two 9-inch-round cake pans.

Step 2

Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).

Step 3

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.

Step 4

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.

Step 5

Combine cream cheese, butter and sifted powdered sugar in large mixer bowl until fluffy. Add vanilla extract, orange juice and grated orange peel; beat until combined.