Pumpkin Carrot Cake Recipe

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Recipes.net Team Published: May 26, 2020 Modified: September 18, 2020
Pumpkin Carrot Cake Recipe

Dazzle family and friends year-round with this luscious pumpkin dessert. This pumpkin cake recipe is a winner for all occasions. You can choose to indulge your urge to bake a dessert that’s divinely decadent and utterly delicious.

How To Make Pumpkin Carrot Cake

Cake

  • 1 ¼ cup Libby’s 100% Pure Pumpkin
  • 1 cup carrots (grated )
  • 2 cup all-purpose flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • ¾ cup milk
  • 1 ½ tsp. lemon juice
  • 3 large eggs
  • 1 ½ cup granulated sugar
  • ½ cup brown sugar (packed )
  • ½ cup vegetable oil
  • 8 oz. pineapple (or 1 can, drained, crushed )
  • 1 cup flaked coconut
  • 1 ¼ cup nuts (divided, chopped )
  • 2 tsp. ground cinnamon

Cream Cheese Frosting

  • 11 oz. cream cheese (softened)
  • ⅓ cup butter (softened)
  • 3 ½ cup powdered sugar (sifted )
  • 1 tsp. vanilla extract
  • 2 tsp. orange juice
  • 1 tsp. orange peel (grated )
  1. Preheat oven to 350 degrees.
  2. Grease two 9-inch-round baking pans.

  3. Combine flour, baking soda, cinnamon and salt in small bowl.
  4. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
  5. Beat eggs, pumpkin, sugars, oil, pineapple, carrots and milk mixture in large bowl; mix well.
  6. Gradually add flour mixture; beat until combined.
  7. Stir in coconut and 1 cup nuts.
  8. Pour into prepared pans.
  9. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
  10. Cool in pan for 15 minutes.
  11. Remove to wire racks to cool completely.

To make cream cheese frosting

  1. Combine softened cream cheese, softened butter and sifted powdered sugar in large bowl until fluffy.
  2. Add vanilla extract, orange juice and grated orange peel; beat until combined.
  3. Frost cake with cream cheese frosting.
  4. Garnish with remaining nuts and refrigerate.

How To Make Pumpkin Carrot Cake

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Prep: 30 mins
Cook: 35 mins
Total: 1 hr 5 mins
Serves:
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Ingredients

Cake

  • 1 ¼ cup Libby's 100% Pure Pumpkin
  • 1 cup carrots, grated
  • 2 cup all-purpose flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • ¾ cup milk
  • 1 ½ tsp. lemon juice
  • 3 large eggs
  • 1 ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 8 oz. pineapple , or 1 can, drained, crushed
  • 1 cup flaked coconut
  • 1 ¼ cup nuts, divided, chopped
  • 2 tsp. ground cinnamon

Cream Cheese Frosting

  • 11 oz. cream cheese, softened
  • cup butter, softened
  • 3 ½ cup powdered sugar, sifted
  • 1 tsp. vanilla extract
  • 2 tsp. orange juice
  • 1 tsp. orange peel, grated

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease two 9-inch-round baking pans.

  3. Combine flour, baking soda, cinnamon and salt in small bowl.
  4. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
  5. Beat eggs, pumpkin, sugars, oil, pineapple, carrots and milk mixture in large bowl; mix well.
  6. Gradually add flour mixture; beat until combined.
  7. Stir in coconut and 1 cup nuts.
  8. Pour into prepared pans.
  9. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
  10. Cool in pan for 15 minutes.
  11. Remove to wire racks to cool completely.

To make cream cheese frosting

  1. Combine softened cream cheese, softened butter and sifted powdered sugar in large bowl until fluffy.
  2. Add vanilla extract, orange juice and grated orange peel; beat until combined.
  3. Frost cake with cream cheese frosting.
  4. Garnish with remaining nuts and refrigerate.
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