Tuesday, February 28, 2012

Pumpkin Carrot Cake

Carrot Cake is a favorite of my sweet husband's. He doesn't have a huge sweet tooth like *ahem* someone I know, so when he puts in his opinion for a sweet treat, I'm sure to listen.

I needed a cake to send with him to work. We feed soldiers and he gives a devotional on Wednesdays. It's been a blessed time to break down the walls of uncomfortableness that some soldiers seem to have with their chaplain. It's a great way to win favor when you are new to the unit too!

I went to one of my favorite cookbooks for my carrot cake recipe.

My aunt gifted me this cookbook after her stay with me in Germany. It came complete with notes scratched in the margin. Beside the Pumpkin Carrot Cake Recipe, she wrote "Best Cake I have EVER Made!".  That's saying a lot from a woman who knows her way around a kitchen.


  • 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 can (8 oz.) crushed pineapple, drained
  • 1 cup (about 3 medium) carrots, grated
  • 1 cup coconut, flaked
  • 1 1/4 cups nuts, chopped, divided
  • Cream Cheese Frosting (recipe follows)


PREHEAT oven to 350° F. Grease two 9-inch-round cake pans.

COMBINE flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).

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.

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.

FROST between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.

11 ounces softened cream cheese, 1/3 cup softened butter and 3 1/2 cups sifted powdered sugar in large mixer bowl until fluffy. Add 1 teaspoon vanilla extract, 2 teaspoons orange juice and 1 teaspoon grated orange peel; beat until combined.


  1. I'm very excited to try this recipe! Thanks for sharing. I found you at Tasty Tuesday.

  2. beautiful! you're an expert..