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Pumpkin Carrot Cake

A delicious fall themed cake made with pumpkin and carrots.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Author Cookie Madness


  • 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)


    • Preheat oven to 350° F. Spray two 9-inch round cake pans with flour-added cooking spray.
    • 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.
    • 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.