Pumpkin Carrot Cake
Pumpkin carrot cake is a classic fall dessert that combines the flavors of pumpkin and carrot in a moist and flavorful cake. This comforting cake is topped with cream cheese frosting, making it a perfect indulgence for your fall occasion. Carrot cake with pumpkin is so flavorful and spicy. It impacts so much goodness in such a little slice. This pumpkin carrot cake recipe is not only for the fall season, pumpkin season but is a terrific addition to any gathering. It will get rave reviews. The warmth of the cinnamon and the rich pumpkin cannot be missed.
Ingredients
Frosting
Instructions
- Step 1
Combine flour, baking soda, cinnamon and salt in a small bowl.
- Step 2
In a measuring cup, stir together milk and lemon juice (mixture will appear curdled).
- Step 3
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.
- Step 4
Gradually add in the flour mixture.
- Step 5
Fold in 1 cup of walnut and coconut.
- Step 6
Pour into 2 greased, 9 inch cake pans.
- Step 7
Bake in preheated 350 degree oven for 30-35 minutes or until a cake tested inserted into the center comes out clean.
- Step 8
Cool in pans for 15 minutes.
- Step 9
Remove to cool racks and cool completely.
- Step 10
To make cream cheese frosting, beat cream cheese and butter in a large mixing bowl.
- Step 11
Gradually beat in powdered sugar.
- Step 12
Stir in orange juice and vanilla.
- Step 13
To assemble cake, frost between layered, on top and sides of cake with Cream Cheese Frosting. Garnish with remaining walnuts.
- Step 14
Store in refrigerator.
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Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.
Per serving
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