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Try a new twist to carrot cake - add pumpkin!
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 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
baking 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,
on sides and top of cake with Cream Cheese Frosting. Garnish
with remaining nuts. Store in refrigerator.
- For Cream Cheese Frosting:
Combine 11 ounces softened cream cheese, 1/3 cup softened butter
and 3 1/2 cups sifted powdered sugar in large mixer bowl until
fluffy. Add 1 teaspoon vanilla extract, 2 teaspoons orange juice
and 1 teaspoon grated orange peel; beat until combined.
Makes 12 servings.
Recipe and photograph are the property of Nestlé® and Meals.com,
used with permission.
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