Cake

Pumpkin Carrot Cake

LIBBY'S®
Pumpkin Carrot Cake
Level
Easy
Prep 
5 min
Cook 
35 min
Servings
12 servings
  • Try a new twist to carrot cake—add pumpkin!

KEY INGREDIENTS

An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.
LIBBY'S®
100% PURE PUMPKIN

LIBBY'S® 100% Pure Pumpkin

Making one pie? Use our 15oz
SAVED
SAVE

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.

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