PumpkinCarrot Cake
Serves20
2 Cups All-Purpose Flour
2 Teaspoons Baking Soda
2 Teaspoons Ground Cinnamon
Teaspoon Salt
Cup Milk
1 Teaspoons Lemon Juice
1 Cups Granulated Sugar
1 Cups Libby’s 100% PurePumpkin
3 Eggs
Cup Packed Brown Sugar
Cup Vegetable Oil
1 Cup (8-Ounce Can) CrushedPineapple, Drained
1 Cup Grated Carrots (About 3Medium)
1 Cup Flaked Coconut
1 Cups Chopped Walnuts,Divided
Cream Cheese Frosting (RecipeFollows)
-
Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
-
Beat granulated sugar, pumpkin, eggs, brown sugar and vegetable oil in large mixer bowl until combined. Beat in pineapple, carrots and milk mixture until combined. Gradually beat in flour mixture. Stir in coconut and 1 cup walnuts. Pour into 2 greased 9-inch round cake pans.
-
Bake in preheated 350F oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove to racks to cool completely.
TOASSEMBLE:
Frostbetween layers, top and sides with Cream Cheese Frosting. Garnishside of cake with remaining walnuts. Store in refrigerator.
FORCREAM CHEESE FROSTING:
Beat1 package (8 ounces) and 1 package (3 ounces) softened cream cheeseand 1/3 cup softened butter in large mixer bowl; gradually beat in 3 cups sifted powdered sugar. Beat in 2 teaspoons orange juice, 1teaspoon vanilla extract and 1 teaspoon grated orange peel untilfluffy.
Recipe Credit: Nestl Toll House All-Time Favorite Cookie and Baking Recipes
Speak Your Mind