Pumpkin Carrot Cake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

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 solid-pack 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 carrot, grated (about 3 medium)
• 1 cup flaked coconut
• 1 1/4 cups chopped nuts, divided
• 1 (8 ounce) package 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 orange zest

Recipe

• 1 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).
• 2 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.
• 3 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.
• 4 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.
• 5 for cream cheese frosting:.
• 6 combine the cream cheese, butter, and powdered sugar, until fluffy. add the rest of the ingredients and combine well. frost cake.