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Pumpkin Carrot Cake

Pumpkin Carrot CakeTry a new twist to carrot cake—add pumpkin! The zesty, citrus-kissed cream cheese frosting takes this cake over the top.

Recipe Ingredients:

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

For Cream Cheese Frosting:
11 ounces cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
2 teaspoons orange juice
1 teaspoon grated orange peel

Cooking Directions:

  1. For Cake: Preheat oven to 350°F (175°C). Grease two 9-inch-round baking pans.
  2. Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
  3. 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.
  4. 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.
  5. Frost between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.
  6. For Cream Cheese Frosting: Combine cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add vanilla, orange juice and grated orange peel; beat until combined.

Makes 12 servings.

Recipe and photograph are the property of Nestlé® and, used with permission.