Pumpkin Carrot Cake
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
A delicious fall themed cake made with pumpkin and carrots.
  • 2 cups all-purpose flour (10 oz)
  • 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 crushed pineapple -- (8 oz.) drained
  • 1 cup grated carrots
  • 1/2 cup flaked coconut
  • 1 cup walnuts, chopped and toasted
Cream Cheese Frosting (recipe follows)
  1. Preheat oven to 350° F. Spray two 9-inch round cake pans with flour-added cooking spray.
  2. Combine flour, baking soda, cinnamon and salt in small bowl.
  3. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
  4. 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.
  5. 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.
  6. 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.
You can also make this cake as a loaf cake. It will fill two 8 1/2 by 4 1/2 or two 9x5 inch loaf pans or two 8x4 inch loaf pans and a small 3x5 inch pan.
Recipe by Cookie Madness at https://www.cookiemadness.net/2007/11/19/pumpkin-carrot-cake/