Pumpkin Carrot Cake

Name: Pumpkin Carrot Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 118 milliliters packed brown sugar; 237 milliliters grated carrots; 118 milliliters flaked coconut; 3 larges eggs; 473 milliliters all-purpose flour; 355 milliliters granulated sugar; 2 teaspoons ground cinnamon; 2 teaspoons lemon juice; 177 milliliters milk; 227 grams can crushed pineapple — drained; 296 milliliters LIBBYS® 100% Pure Pumpkin; 1 teaspoons salt; 118 milliliters vegetable oil (I think I left it out); 237 milliliters walnuts, chopped and toasted

This recipe serves 12. Watching your figure? This vegetarian recipe has 404 calories, 6g of protein, and 18g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Easter. A mixture of lemon juice, granulated sugar, coconut, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350° F. Spray two 9-inch round cake pans with flour-added cooking spray.

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Oven

Combine flour, baking soda, cinnamon and salt in small bowl.

Ingredients you will need

Baking Soda

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Bowl

Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).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.

Ingredients you will need

Granulated Sugar