Ingredients
1 ¼ cup Libby’s 100% Pure Pumpkin
1 cup carrots, grated
2 cup all-purpose flour
2 tsp. baking soda
½ tsp. salt
¾ cup milk
1 ½ tsp. lemon juice
3 large eggs
1 ½ cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
8 oz. pineapple , or 1 can, drained, crushed
1 cup flaked coconut
1 ¼ cup nuts, divided, chopped
2 tsp. ground cinnamon
11 oz. cream cheese, softened
⅓ cup butter, softened
3 ½ cup powdered sugar, sifted
1 tsp. vanilla extract
2 tsp. orange juice
1 tsp. orange peel, grated
Preparation
Preheat oven to 350 degrees.
Grease two 9-inch-round baking pans.
Combine flour, baking soda, cinnamon and salt in small bowl.
Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
Beat eggs, pumpkin, sugars, oil, pineapple, carrots and milk mixture in large bowl; mix well.
Gradually add flour mixture; beat until combined.
Stir in coconut and 1 cup nuts.
Pour into prepared pans.
Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
Cool in pan for 15 minutes.
Remove to wire racks to cool completely.
Combine softened cream cheese, softened butter and sifted powdered sugar in large bowl until fluffy.
Add vanilla extract, orange juice and grated orange peel; beat until combined.
Frost cake with cream cheese frosting.
Garnish with remaining nuts and refrigerate.
