Pumpkin Carrot Cake

By Cookie67

Try a new twist to carrot cake - add pumpkin!

Ingredients

• CAKE
• 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 Libby's 100% Pure Pumpkin
• 1 1/2 cup 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 cup nuts, chopped, divided
• CREAM CHEESE FROSTING: your own recipe

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Grease two 9-inch-round cake pans.

Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled)

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.

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 col completely.

Frost between layer, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.