Pumpkin Carrot Cake

READY IN: 1hr 35mins




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