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Pumpkin Carrot Cake recipe

Pumpkin Carrot Cake.

Try a new twist to carrot cake – add pumpkin!

Recipe: Pumpkin Carrot Cake

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 Hazelnuts

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  • Comments

    1 Comment

    Love

    I used oil rather than butter which keeps the cake extra moist and since both pumpkin and carrots make everything moister, there’s no chance of a dry cake here. OMG pumpkin in my favorite cake of all time?


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