Pumpkin Carrot Cake Recipe

Name: Pumpkin Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 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 solid-pack pumpkin; 1 1/2 cups granulated sugar; 1/2 cup packed brown sugar; 1/2 cup vegetable oil; 1 (8 ounce) can crushed pineapple, drained; 1 cup carrot, grated (about 3 medium); 1 cup flaked coconut; 1 1/4 cups chopped nuts, divided; Cream Cheese Frosting; 1 (8 ounce) package cream cheese, softened; 1/3 cup butter, softened; 3 1/2 cups powdered sugar, sifted; 1 teaspoon vanilla extract; 2 teaspoons orange juice; 1 teaspoon orange zest

Servings: persons

Cake
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 solid-pack pumpkin
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 (8 ounce) can crushed pineapple, drained
1 cup carrot, grated (about 3 medium)
1 cup flaked coconut
1 1/4 cups chopped nuts, divided
Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 teaspoons orange juice
1 teaspoon orange zest

1
PREHEAT oven to 350u00b0F Grease two 9-inch-round cake pans. Combine the flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
2
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.
3
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.
4
Frost between layers and on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator until ready to serve.
5
FOR CREAM CHEESE FROSTING:.
6
Combine the cream cheese, butter, and powdered sugar, until fluffy. Add the rest of the ingredients and combine well. Frost cake.

1690

kcal

Calories

Fat

269

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Cake, 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and more.

Yes, Pumpkin Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Carrot Cake

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