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Pumpkin Carrot Cake Recipe


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     Pumpkin Carrot Cake

Category   Desserts - Breads
Sub Category   None
Servings   12 servings

2 cup all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
3/4 cup milk
1 1/2 tsp lemon juice
1 1/2 cups Libby Solid Pack Pumpkin
3 eggs
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup (8-oz can) crushed pineapple, drained
1 cup grated carrots (about 3 medium)
1 cup flaked coconut
1 1/4 cups chopped walnuts, divided
Cream cheese Frosting (recipe follows)

Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup. (mixture will appear curdled).
Beat grandulated sugar, pumpkin, eggs, brown sugar and vegetable oil in large mixer bowl until combined. Gradually beat in flour mixture. Stir in coconut and 1 cup walnuts. Pour into 9-inch round cake pans. Bake in preheated 350 degree oven for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove to racks to cool completely.
To Assemble- Frost between layers, on side and top of cake with Cream Cheese Frosting. Garnish side of cake with remaining walnuts. Store in refrigerator. Makes 12 servings.
Cream Cheese Frosting- Beat 1 pkg (8 oz) and 1 pkg (3 oz) softened cream cheese and 1/3 cup softened butter in large mixer bowl, gradually beat in 3 1/2 cups sifted powdered sugar. Beat in 2 tsp orange juice, 1 tsp vanilla extract and 1 tsp grated orange peel until fluffy.

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