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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Carrot Cake Recipe

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This recipe for Pumpkin Carrot Cake is from The Law of Cooking - The Legacy continues, 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 c 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 c sugar
1 1/4 c canned pumpkin (not pie filling)
3 eggs
1/2 c packed brown sugar
1/2 c vegetable oil
1 cup crushed pineapple drained
1 cup grated carrot
1 cup flaked coconut
1 1/3 cup chopped walnuts (divided)
Cream Cheese frosting

Directions:
Directions:
Combine flour, spices in small bowl. Combine milk and lemon juice - mixture will curdle.
Beat sugar, pumpkin, eggs, brown sugar and vegetable oil in large bowl until combined. Beat in pineapple, carrots, and milk mixture. Gradually beat in flour mixture. Stir in coconut and 1 cup walnuts. Pour into two 9" greased pans or bundt pan.
Bake at 350ºF oven for 30 - 35 minutes (bundt pan 45 - 50 min). Cool in pan for 15 min.
Cream Cheese Frosting - 1 pkg cream cheese with 1/4 cup soft butter and gradually beat in 3 cups icing sugar. Add 2 TB orange juice, 1 tsp vanilla and 1 tsp orange peel - if desired substitute Grand Marnier for orange juice.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
This was Carol's 60th birthday cake and it was definitely delicious! Perfect for Thanksgiving dessert.

 

 

 

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