Ingredients for Pumpkin Carrot Cake
- All Purpose Flour
- 2 teaspoons baking soda
- Ground Cinnamon
- 1/2 teaspoon salt
- 1 cup (240ml) milk
- 1 tablespoon lemon juice
- 3 large eggs
- Canned Pumpkin
- Sugar
- Brown Sugar
- 1/2 cup (120ml) vegetable oil
- Crushed Pineapple
- Carrot
- Flaked Coconut
- 1 cup (100g) chopped walnuts or pecans
- 8 ounces (225g) softened cream cheese
- 1/2 cup (115g) softened butter
- 3 cups (360g) powdered sugar
- Vanilla Extract
- 2 tablespoons orange juice
- Orange Zest
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How to Make Pumpkin Carrot Cake
- **Cream Cheese Frosting:**
- In a large mixing bowl, beat together 8 ounces (225g) of softened cream cheese, 1/2 cup (115g) of softened butter, and 3 cups (360g) of powdered sugar until light and fluffy.
- Add 1 teaspoon of vanilla extract, 2 tablespoons of orange juice, and 1 tablespoon of grated orange zest.
- Beat until smooth and creamy. Set aside.
- **Cake:**
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a medium bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt.
- In a small bowl, combine 1 cup (240ml) milk and 1 tablespoon lemon juice. Let sit for 5 minutes.
- In a large bowl, beat together 3 large eggs, 1 (15 ounce) can pumpkin puree, 1 3/4 cups (350g) granulated sugar, 3/4 cup (150g) packed brown sugar, and 1/2 cup (120ml) vegetable oil until well combined.
- Add the milk mixture, 1 cup (200g) shredded carrots, and 1 cup (200g) crushed pineapple (drained). Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup (140g) shredded coconut and 1 cup (100g) chopped walnuts or pecans.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 15 minutes before inverting them onto wire racks to cool completely.
- Once the cakes are completely cool, frost the top of one layer with the cream cheese frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
- Garnish with extra nuts, if desired. Store in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
302g
Fat
68g
Carbs
33g
