Cake
Cake
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Pumpkin Carrot Cake
Level
Easy
Prep
5 minutes
Cook
35 minutes
Servings
12 servings
  • Try a new twist to carrot cake—add pumpkin!
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
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 (about 3 medium) carrots, grated
  • 1 cup coconut, flaked
  • 1 1/4 cups nuts, chopped, divided
  • 11 ounces cream cheese, at room temperature
  • 1/3 cup butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 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.
Step 6
Frost between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.
VARIATIONS
If using 29oz Libby’s Pure Pumpkin
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Double all ingredients
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