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Cranberry Pumpkin Carrot Cake Recipe

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This recipe for Cranberry Pumpkin Carrot Cake is from Christmas Treasures Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
4 large eggs
1 1/4 cups pumpkin
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup crushed pineapple, drained
1 cup carrots, grated
1 cup coconut
1 cup dried cranberries
1 cup pecans, chopped
Directions:
Directions:
Preheat oven to 350 F. Grease two 9" round cake pans.

Combine flour, baking soda, cinnamon nutmeg, ginger and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (it will look 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, pecans and cranberries. Pour into prepared cake pans.

Bake 30 - 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove from pans and cool on wire racks.
Personal Notes:
Personal Notes:
Frost with Cream Cheese Frosting and garnish with pecans and cranberries. Store in refrigerator once frosted.

 

 

 

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