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Print this Recipe    Pumpkin Carrot

Pumpkin Carrot Cake

2 cups all-purpose flour or cake flour
2 tsp. baking soda
1/2 tsp salt
2 tsp. ground cinnamon
1/2 tsp ground ginger
1/2 tsp. ground cloves
3/4 cup milk plus 1 1/2 tsp lemon juice or 3/4 cup buttermilk
1.5 cups granulated sugar
1/2 cup packed brown sugar
1.25 cups solid pack pumpkin
3 eggs
1/2 cup veg. oil
1 cup (8 oz can) crushed pineappple, drained
1 cup grated carrots
1 cup flaked conconut
1 cup chpped walnuts or pecans
1 cup raisins (any kind)

Combine first six dry ingredients in a small bowl. Combine milk
and lemon juice in a small bowl. Beat sugars, pumpkin, eggs and
oil in the bowl of a mixer, to combine well. To the pumpkin mixture,
beat in pineapple, carrots, and milk mixture. Gradually beat in
flour mixture. Stir in coconut, nuts, and raisins.

Pour into two greased and floured 9 in. pans.

Bake in preheated 350 degree oven for 30 to 35 minutes or until
cake tests done. Cake is done when a tootpick inserted into the
middle of the cake comes out clean and the cake has started to pull
away from the sides of the pan.

Cool cake in pans on wire rack for 15 min., then remove from pans
and cool completely.

This cake is very moist and becomes better when left to sit
(frosted) overnight before eating.

Ice with cream cheese frosting.


Cream Cheese Frosting:

8 oz. pkg. cream cheese, softened
3 oz. pkg. cream cheese, softened
3.5 cups powdered sugar
1 tsp. grated orange peel
2 Tsp. orange juice
1 tsp. vanilla
1/3 cup butter
nuts to garnish

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