PUMPKIN CARROT CAKE
Make and share this Pumpkin Carrot Cake recipe from Food.com.
Provided by ChamoritaMomma
Categories Dessert
Time 1h5m
Yield 1 9-inch, 12 serving(s)
Number Of Ingredients 21
Steps:
- PREHEAT oven to 350°F Grease two 9-inch-round cake pans. Combine the flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
- Beat eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.
- Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.
- Frost between layers and on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator until ready to serve.
- FOR CREAM CHEESE FROSTING:.
- Combine the cream cheese, butter, and powdered sugar, until fluffy. Add the rest of the ingredients and combine well. Frost cake.
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Sharir Mridha
[email protected]I'm not a big fan of pumpkin or carrot cake, but I tried this recipe and was pleasantly surprised. It's really delicious! I'll definitely be making it again.
Hasan Sk
[email protected]This is the best pumpkin carrot cake I've ever had! The recipe is easy to follow and the cake turns out perfect every time.
Savage Salvage Smithing
[email protected]I love this cake! It's so moist and flavorful. I always get compliments on it when I make it.
Hafiz Awais
[email protected]This cake is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
binod Pandey
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's a great recipe to have on hand for potlucks and bake sales.
blessing nyira
[email protected]This cake is delicious! The cream cheese frosting is the perfect complement to the moist and flavorful cake.
Chelsea Kenney
[email protected]I made this cake for a birthday party and it was a huge hit! Everyone loved it. I'll definitely be making it again.
Aftab Jamali
[email protected]This is my new favorite cake recipe! It's so easy to make and it always turns out perfectly.
Lethabo Innocent
[email protected]This cake was a disappointment. It was dry and crumbly. I had to add a lot of extra liquid to make it edible.
Ismail Susmita
[email protected]Meh.
SK SOHAG RANA
[email protected]This cake was a great success! My friends and family loved it. The only change I made was to add a little bit of ginger to the batter. It gave it a nice warm flavor.
Arbab Asim
[email protected]I'm not a huge fan of carrots in cake, but I thought I'd give this recipe a try. I was pleasantly surprised! The carrots add a nice sweetness and moisture to the cake. I'll definitely be making this again.
Bo
[email protected]I made this for my family and they loved it. It was a great way to use up some leftover pumpkin puree. Definitely a keeper!
Matshidiso Ngobeni
[email protected]This was a bit too moist for my liking. I think I might have added too much pumpkin puree. Otherwise, the flavor was great.
Rhiannon Fast
[email protected]This pumpkin carrot cake is the perfect fall treat! It's moist, flavorful, and has just the right amount of sweetness. I made it for a potluck and it was a huge hit. Everyone loved it!