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4.8 from 5 votes

Pumpkin Carrot Cake

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Servings: 12
Author: Christina Hitchcock


For the cake:

  • 2 cups flour2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1 1/2 tsp lemon juice
  • 1 1/2 cups sugar
  • 1 1/4 cups pumpkin puree
  • 3 eggs
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 cup crushed pineapple - drained, 8 oz
  • 1 cup grated carrots - about 3 medium
  • 1 cup shredded coconut
  • 1 1/4 cups chopped walnuts - divided

For the frosting:

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


  • Combine flour, baking soda, cinnamon and salt in a small bowl.
  • In a measuring cup, stir together milk and lemon juice (mixture will appear curdled).
  • Beat sugar, pumpkin, eggs, brown sugar and vegetable oil together in a large bowl until combined. Add in pineapple, carrots and milk mixture and mix until combined.
  • Gradually add in the flour mixture.
  • Fold in 1 cup of walnut and coconut.
  • Pour into 2 greased, 9 inch cake pans.
  • Bake in preheated 350 degree oven for 30-35 minutes or until a cake tested inserted into the center comes out clean.
  • Cool in pans for 15 minutes.
  • Remove to cool racks and cool completely.
  • To make cream cheese frosting, beat cream cheese and butter in a large mixing bowl.
  • Gradually beat in powdered sugar.
  • Stir in orange juice and vanilla.
  • To assemble cake, frost between layered, on top and sides of cake with Cream Cheese Frosting. Garnish with remaining walnuts.
  • Store in refrigerator.
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