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.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 12 Servings

Calories: 723 kcal per serving

Ingredients

2 teaspoons - Baking soda
2 cups - Flour
2 teaspoons - Cinnamon
½ tsp - Salt
¾ cup - Milk
1 ½ teaspoons - Lemon juice
1 ½ cups - Sugar
1 ¼ cups - Pumpkin puree
3 - Eggs
½ cup - Brown sugar
½ cup - Vegetable Oil
1 cup - Crushed pineapple
1 cup - Carrots
1 cup - coconut
1 ¼ cups - walnuts
11 ounces - Cream cheese
⅓ cup - Butter
3 ½ cups - Powdered sugar
2 teaspoons - Orange juice
2 teaspoons - Vanilla

Instructions

Combine flour, baking soda, cinnamon and salt in a small bowl.
In a measuring cup, stir together milk and lemon juice (mixture will appear curdled).
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.
Gradually add in the flour mixture.
Fold in 1 cup of walnut and coconut.
Pour into 2 greased, 9 inch cake pans.
Bake in preheated 350 degree oven for 30-35 minutes or until a cake tested inserted into the center comes out clean.
Cool in pans for 15 minutes.
Remove to cool racks and cool completely.
To make cream cheese frosting, beat cream cheese and butter in a large mixing bowl.
Gradually beat in powdered sugar.
Stir in orange juice and vanilla.
To assemble cake, frost between layered, on top and sides of cake with Cream Cheese Frosting. Garnish with remaining walnuts.
Store in refrigerator.

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