From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Pumpkin Carrot Cake
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Instructions
1
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Combine flour, baking soda, cinnamon and salt in a small bowl.
2
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In a measuring cup, stir together milk and lemon juice (mixture will appear curdled).
3
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Beat sugar, pumpkin, eggs, brown sugar and vegetable oil together in a large bowl until combined. Add in pineapple, carrots and milk mixture and mix until combined.
4
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Gradually add in the flour mixture.
5
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Fold in 1 cup of walnut and coconut.
6
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Pour into 2 greased, 9 inch cake pans.
7
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Bake in preheated 350 degree oven for 30-35 minutes or until a cake tested inserted into the center comes out clean.
8
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Cool in pans for 15 minutes.
9
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Remove to cool racks and cool completely.
10
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To make cream cheese frosting, beat cream cheese and butter in a large mixing bowl.
11
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Gradually beat in powdered sugar.
12
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Stir in orange juice and vanilla.
13
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To assemble cake, frost between layered, on top and sides of cake with Cream Cheese Frosting. Garnish with remaining walnuts.
14
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Store in refrigerator.
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Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
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Glycemic Load
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