Thanksgiving Dessert Recipes: Pumpkin Carrot Cake

Like most Americans, I celebrate Thanksgiving by getting together with my family for a delicious meal and good company. When it comes time for dessert, I have one cake that I make every year that is a huge hit on Thanksgiving. This cakes combines your classic carrot cake with a pumpkin twist! Included is the recipe for the delicious cream cheese frosting that goes on it! Enjoy!

CAKE INGREDIENTS:

2 Cups all-purpose flour

1/4 tsp. pumpkin pie spice

2 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. salt

3/4 cup milk

1 1/2 tsp. lemon juice

3 large eggs

1 1/4 cups libbys pure pumpkin

1 1/2 cups granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

1 can (8 oz) crushed pineapple drained

1 cup (about 3 medium) grated carrots

1 cup flaked coconut

1 1/4 cups chopped nuts, divided

Cream cheese Frosting (will include that recipe too!)

walnut halves

DIRECTIONS:

Preheat oven to 350 F. Grease two 9-inch cake pans.

Combine flour, baking soda, cinnamon and salt in a small bowl. Combine milk and lemon juice in a liquid measuring cup(mixture will appear curdled).

Beat eggs, pumpkin, granulated sugar, brown sugar and vegetable oil in large mixer bowl. Add pineapple, carrots, and milk mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.

Bake for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely. Frost between layers and on sides and top of cake with cream cheese frosting. Garnish with remaining nuts and walnut halves. Store in refrigerator.

CREAM CHEESE FROSTING:

Combine 11 oz. softened cream cheese, 1/3 cup softened butter and 3 1/2 cups sifted powdered sugar in large mixture bowl; beat until fluffy. Add 1tsp. vanilla extract, 2 tsp. orange juice and 1 tsp grated orange peel; beat until combined.