A delicious fall themed cake made with pumpkin and carrots.
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Cookie Madness
2cupsall-purpose flour10 oz
1 1/2teaspoonslemon juice
1 1/4cupsLIBBY'S® 100% Pure Pumpkin
1 1/2cupsgranulated sugar
1/2cuppacked brown sugar
1can crushed pineapple --8 oz. drained
1cupwalnutschopped 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.