Pumpkin Carrot Cake
Try a new twist to carrot cake - add pumpkin!
- 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, Reviews, Nutrition
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.
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I made this cake for my co-workers. I excluded the coconut and nuts because I know a lot of people don't like coconut and others may be allergic to nuts. They have raved over it. I want to make it again for family and I am planning on adding the coconut and nuts to that cake.
I love this carrot cake! the subtle pumpkin flavor was so good, and the cake turned out a lot more moist than others i've tried. Even my boyfriend who hates carrot cake was telling everyone how great it was!
Oh My Goodness!!!!
This is by far the best carrot cake. It is best made ahead of time. Let it refridgerate at least one day before you eat it. Everyone wants the recipe.
I made this cake for my office and everyone raved about it.
This was delicious!! I changed a few thing and everyone loved it!
Serving Size: 1/12 of Recipe
Servings Per Recipe: 12
- Amount Per Serving
- Calories: 730
- Calories from Fat: 320
- Total Fat: 36g (55% of DV)
- Saturated Fat: 13g (67% of DV)
- Cholesterol: 95mg (32% of DV)
- Sodium: 470mg (20% of DV)
- Carbohydrates: 98g (33% of DV)
- Dietary Fiber: 4g (14% of DV)
- Sugars: 76g
- Protein: 9g
- Vitamin A: 140% of DV
- Vitamin C: 8% of DV
- Calcium: 8% of DV
- Iron: 15% of DV
*Percent Daily Values are based on a 2,000 calorie diet.