Pumpkin Carrot Cake

A slightly different twist to and old favorite.

• Ready In: 1 hr 35 mins
• Serves: 12

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 canned pumpkin (not pie filling)
• 1 1⁄2 cups sugar
• 1⁄2 cup  packed brown sugar
• 1⁄2 cup  vegetable oil
• 1 (8 ounce) can crushed pineapple, drained
• 1  cup  grated carrot
• 1  cup flaked coconut
• 1 1⁄4 cups  chopped  nuts, divided

• Cream Cheese Frosting

• 11  ounces cream cheese, softened (8 oz. and 3 oz. pkg)
• 1⁄3 cup butter, softened
• 3 1⁄2 cups  sifted powdered sugar
• 1  teaspoon vanilla extract
• 2  teaspoons  orange juice
• 1  teaspoon orange zest

Directions

1. Cream Cheese Frosting: Add cream cheese, butter, and powdered sugar to a large mixing bowl; beat with an electric mixer until fluffy.
2. Add in vanilla, orange juice, and orange peel; beat to combine; set aside.
3. Cake: In a mixing bowl, add the flour, baking soda, cinnamon, and salt; stir to combine.
4. In a measuring cup, add the milk and lemon juice; stir to combine (will look curdled).
5. In a big mixing bowl, add the eggs, pumpkin, sugars, and vegetable oil; beat to combine.
6. Add in the pineapple, carrots, and milk mixture; mix well.
7. Gradually add the dry ingredients to the batter; beat until combined.
8. Add in coconut and 1 cup nuts; stir to combine.
9. Pour batter into two 9-inch greased round baking pans.
10. Bake at 350° for 30-35 minutes or until pick comes out clean.
11. Cool in pans for 15 minutes.
12. Turn cakes out onto wire rack and let cool completely.
13. Frost cake between layers, on the sides, and on top of the cake with Cream Cheese Frosting.
14. Garnish with remaining nuts.
15. Store in the refrigerator.