Pumpkin Carrot Cake

• servings: 12 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

2 teaspoons Baking soda

2 cups Flour

2 teaspoons Cinnamon

1/2 teaspoon Salt

3/4 cup Milk

1 1/2 teaspoon Lemon juice

1 1/2 cups Sugar

1 1/4 cups Pumpkin puree

3 Eggs

1/2 cup Brown sugar (packed)

1/2 cup vegetable oil

1 cup Crushed pineapple (drained, 8 oz)

1 cup Carrots (about 3 medium grated)

1 cup Shredded coconut

1 1/4 cups Chopped walnuts (divided)

11 ounces Cream cheese (softened)

1/3 cup Butter (softened)

3 1/2 cups Powdered sugar (sifted)

2 teaspoons Orange juice

2 teaspoons Vanilla

Directions

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.

Nutrition

• Calories: 530 kcal
• Total Fat: 27 g
• Saturated Fat: 9 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.3 g
• Cholesterol: 59 mg
• Sodium: 557 mg
• Total Carbohydrate: 101 g
• Dietary Fiber: 3 g
• Total Sugars: 44 g
• Protein: 11 g