Pumpkin Carrot Cake

By JimnShel1

Ingredients

• 2 cups flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup buttermilk
• 1 1/2 tsp lemon juice
• 3 large eggs
• 1 1/4 cup pumpkin puree
• 1 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 8 oz pineapple, crushed and drained
• 1 cup carrot, grated
• 1 cup flaked coconut
• 1 1/4 cup chopped nuts, divided

Preparation

Step 1

Preheat oven to 350. Grease 9x13 pan.

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

Beat eggs, pumpkin, 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 pan.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.