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Pumpkin Carrot Cake

I got this recipe from Libby's, it is so good and has just the right amount of sweetness to it. It is simple to make but you will probably won't have everything on hand. Well worth the trip to the store and perfect for the upcoming holidays!!


  • 2 cups flour
  • 2 tsp ground cinnamon
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1 1/2 tsp lemon juice
  • 3 large eggs
  • 1 1/4 cups Libby's 100% Pure Pumpkin
  • 1 1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup veggie oil
  • 1 can (8oz) crushed pineapple, drained
  • 1 cup (about 3 medium) carrots grated
  • 1 cup flaked coconut
  • 1 1/4 cups walnuts chopped

Cream Cheese Frosting:

  • 11oz softened cream cheese
  • 1/3 cup softened butter
  • 3 1/2 cups sifted powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp orange juice
  • 1 tsp grated orange peel

Step 1:
  • Combine flour, baking soda, cinnamon, and salt in small bowl.
  • Combine milk and lemon juice ( the mixture will appear curdled or lumpy)

Step 2 :
  • Beat eggs, pumpkin, both sugars, oil, pineapple, carrots, and milk mixture in large bowl.
  • Mix well.

Step 3:
  • Gradually add flour mixture, mix well.

Step 4:
  • Add coconut.
  • Add 1 cup of chopped nuts.
  • Pour into two 9 inch prepared cake pans.
  • Bake 30 to 35 min, or until an inserted toothpick comes out clean.

Step 5: Frosting
  • Combine cream cheese, butter, powdered sugar, mix until fluffy.
  • Add orange juice, vanilla extract, and orange peel, beat until combined.
  • Frost both layers and in between.
  • Top with remaining nuts.

The frosting for this cake is very mild and not to sweet, it really brings out the flavor of the pumpkin. I have made it tons of times and everyone just loves it! I posted the original recipe from Libby's web site, but I do add 1 cup of raisins to my cake.


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Hi guys, I'm Crystal and I love cooking, baking, and eating. Most of my recipes are kid friendly and super easy. I've always been asked for many of my recipes, so I decided to blog about them.

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