Pumpkin Carrot Cake

Pumpkin Carrot Cake

In this recipe:

based on 218 reviews
This Looks YUMMY!
26
0 min.
prep
35 min.
total
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)
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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.

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Excellent recipe

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.

- Carol Kunsman from Reading, PA

SO Good!

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!

- jessica simpson from Salt Lake City, UT

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.

- CYNTHIA CUNNINGHAM from Cornville, AZ

Fantastic

I made this cake for my office and everyone raved about it.

- LAYLA BRYAN from TULSA, OK

Great!

This was delicious!! I changed a few thing and everyone loved it!

- Elizabeth Stearns from Canyon Lake, TX

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Nutrition Facts

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.

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