Pumpkin Carrot Cake with Orange Spiced Cream Cheese Frosting
  • 2 cups finely grated carrots - I used 3 large
  • ¾ cup whole milk
  • 1½ teaspoons freshly squeezed lemon juice
  • NOTE: you can also use ¾ cup buttermilk, the milk and lemon juice will make a faux version of buttermilk if you don't have it handy.
  • 1 cup pure canned pumpkin (*NOT PUMPKIN PIE FILLING*)
  • ½ cup white sugar
  • 1½ cups brown sugar, not packed
  • ½ cup vegetable oil
  • 3 extra large eggs or 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 can (8 ounces) crushed pineapple, well drained
  • 1 cup flaked sweetened coconut - optional
  • ½ cup raisins - optional
  • ½ cup chopped pecans or walnuts - optional
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon pumpkin pie spice
  1. Preheat oven to 350F. I used two 9" baking pans coated well with non-stick spray. You can also use a 9" x 13" baking dish. Set aside.
  2. Peel and grate the carrots on the small side of a grater to get very fine pieces of carrots until you have two cups.
  3. Whisk together the milk and lemon juice and set aside for 5 minutes (it will look curdled but don't panic - you can also sub in buttermilk).
  4. In a large bowl, mix the pumpkin, both sugars, oil, eggs, vanilla, and milk/lemon mixture (or buttermilk) with a large whisk until completely combined. Add in the shredded carrots and crushed drained pineapple. Whisk until smooth.
  5. Place a fine sieve over the bowl and sift in the dry ingredients: flour, cinnamon, nutmeg, ginger, cloves and pumpkin pie spice. Add in the coconut, raisins and nuts if you are using them. Mix until JUST combined. DON'T OVER MIX or you will end up with a dry cake.
  6. Spread the mixture evenly in both pans or 9" x 13" baking dish. Bake for 30 - 35 minutes for the round pans or 40 - 45 minutes for the 9" x 13" baking dish. Test with a toothpick. If it comes out clean with a few crumb on it, it's done. Remove and allow to cool in the pans at least 15 minutes before inverting it. If you are making it in the 9" x 13" baking dish don't invert. Just leave it to cool completely before frosting it. Same goes for the two layer cakes, cool completely before frosting them OR wrap and freeze layers to use at a later date.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/11/12/pumpkin-carrot-cake-with-orange-spiced-cream-cheese-frosting/