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Pumpkin Carrot Cake




Source of Recipe


Nestle Very Best Recipes






Recipe Introduction


Try a new twist to carrot cake - add pumpkin!





List of Ingredients



• 2 cups all-purpose flour
  
• 2 tsp baking soda
  
• 2 tsp ground cinnamon
  
• 1/2 tsp salt
  
• 3/4 cup milk
  
• 1 1/2 tsp lemon juice
  
• 3 large eggs
  
• 1 1/4 cups pure pumpkin
  
• 1 1/2 cups granulated sugar
  
• 1/2 cup packed brown sugar
  
• 1/2 cup vegetable oil
  
• 1 can (8 oz) crushed pineapple, drained
  
• 1 cup (about 3 medium) carrots, grated
  
• 1 cup coconut, flaked
  
• 1 1/4 cups nuts, chopped, divided
  
• 1 recipe cream cheese frosting (recipe follows)
  






Instructions



1. Preheat oven to 350 degrees. Grease two 9" round cake pans.
   
2. Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
   
3. 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.
   
4. 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.
   
5. Frost between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.
   






Final Comments


Cream Cheese Frosting: Combine 11 oz softened cream cheese, 1/3 cup softened butter and 3 1/2 cups sifted powdered sugar in large mixer bowl until fluffy. Add 1 tsp vanilla, 2 tsp orange juice and 1 tsp grated orange peel; beat until combined.