2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon salt 3/4 cup milk 1 1/2 teaspoons lemon juice 3 large eggs 1 1/4 cups LIBBY’S® 100% Pure Pumpkin 1 1/2 cups granulated sugar 1/2 cup packed brown sugar 1/2 cup vegetable oil 1 (8-ounce) can crushed pineapple, drained 1 cup grated carrots (about 3 medium) 1 cup sweetened flaked coconut 1 1/4 cups chopped nuts – divided use Cream Cheese Frosting (recipe follows)
Preheat oven to 350°F (175°C).Grease two 9-inch-round baking pans.
Combine flour, baking soda, cinnamon andsalt in small bowl. Combine milk and lemon juice in liquid measuringcup (mixture will appear curdled).
Beat eggs, pumpkin, granulated sugar,brown sugar, oil, pineapple, carrots and milk mixture in largemixer bowl; mix well. Gradually add flour mixture; beat untilcombined. Stir in coconut and 1 cup nuts. Pour into preparedbaking pans.
Bake for 30 to 35 minutes or until woodenpick inserted in center comes out clean. Cool in pans for 15minutes. Remove to wire racks to cool completely.
Frost between layers, on sides and topof cake with Cream Cheese Frosting. Garnish with remaining nuts.Store in refrigerator.
For Cream Cheese Frosting: Combine 11ounces softened cream cheese, 1/3 cup softened butter and 3 1/2cups sifted powdered sugar in large mixer bowl until fluffy.Add 1 teaspoon vanilla extract, 2 teaspoons orange juice and1 teaspoon grated orange peel; beat until combined.
Makes 12 servings.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
Ben Starr's Pumpkin Carrot Cake with Cream Cheese Frosting and Candied HazelnutsIf the Pumpkin Carrot Cake recipe was useful and interesting, you can share it with your friends or leave a comment.