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Pumpkin Carrot Cake

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“A wonderful twist on an old favorite....”
READY IN:
1hr 5mins
SERVES:
12
YIELD:
1 9-inch
UNITS:
US

Ingredients Nutrition

Directions

  1. PREHEAT oven to 350°F Grease two 9-inch-round cake pans. Combine the flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
  2. 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 and 1 cup nuts. Pour into prepared cake pans.
  3. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.
  4. Frost between layers and on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator until ready to serve.
  5. FOR CREAM CHEESE FROSTING:.
  6. Combine the cream cheese, butter, and powdered sugar, until fluffy. Add the rest of the ingredients and combine well. Frost cake.

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