Pumpkin Carrot Cake

If you have ever seen any of my other recipes, you know that this one requires a little more work. Oh my stars, though, it is worth the extra work. This is one of the best carrot cake recipes I have ever made. The pumpkin makes it extra moist. You won't regret the extra effort.



Pumpkin Carrot Cake

2 c. all-purpose flour

2 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. salt

3/4 c. milk

1 1/2 tsp. lemon juice

1 1/2 c. sugar

1 1/4 c. pumpkin

3 eggs

1/2 c. brown sugar

1/2 c. vegetable oil

1 c. (8 oz. can) crushed pineapple, drained

1 c. grated carrots

1 c. flaked coconut

1 1/4 c. chopped walnuts, divided

Combine flour, baking soda, cinnamon, and salt in small bowl. Combine milk and lemon juice in liquid measuring cup. (mixture will appear curdled) Beat sugar, pumpkin, eggs, brown sugar, and vegetable oil in large mixing bowl. Beat in pineapple, carrots, and milk mixture until combined. Gradually beat in flour mixture. Stir in coconut and 1 c. walnuts. Pour into 2 greased 9-in. round cake pans. Bake in a 350 degree oven for 30 - 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. Frost between layers, on side and top with Cream Cheese Frosting. Garnish side of cake with remaining 1/4 c. walnuts. Store in refrigerator.



Cream Cheese Frosting

1 pkg. (8 oz.) cream cheese and 1 pkg (3 oz.) cream cheese, softened

1/3 c. softened butter

3 1/2 c. sifted powdered sugar

2 tsp. orange juice

1 tsp. vanilla extract

1 tsp. grated orange peel

Beat cream cheese and butter together in bowl. Gradually beat in powdered sugar. Beat in remaining ingredients until light and fluffy.