Pumpkin Carrot Cake with Maple Frosting

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Pumpkin…. check.

Carrot…. check.

Cake… check.

Maple… check.

Frosting… check.

Can you get any more goodness into one cake?

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I might get a tomato thrown at me for saying this… but pumpkin pie… or anything that remotely tastes like pumpkin pie… is not my favorite. I love the smell of pumpkin. I love pumpkin lattes. I love lots of things that have the taste of pumpkin… but there is just something about the consistency of pumpkin pie that makes it on my “not favorite” pie list.

Now, with that being said, I was a little hesitant to try out this pumpkin carrot cake from Libby’s.  I mean, I love me some carrot cake… why change a good thing? But, I know Jon loves pumpkin… so I thought this might be a good compromise. And let me tell you… it was! There is a hint of pumpkin in the carrot cake… nothing overwhelming. In fact, Jon thought it was better than regular carrot cake. I wouldn’t go THAT far, but I would say this: for those of you who like pumpkin in small doses… this is the recipe for you!

Shall we?

Let’s begin.

Ingredient list:

2 cups flour

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 Libby’s Pure Pumpkin

1 1/2 cup white sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

1 can (8 oz) crushed pineapple, drained

1 cup carrots, grated (about 3 medium carrots)

1 cup coconut, flaked

1 cup nuts, chopped

Frosting:

8 oz cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
3 tbsp maple syrup

Step 1:

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

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Step 2:

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Combine milk and lemon juice in liquid measuring cup.
Set aside.

Step 3:
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In another bowl, beat eggs, pumpkin, sugar, brown sugar, oil, pineapple, carrots and milk.
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Step 4:
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Gradually add flour mixture. Beat until combined.

Step 5:
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Stir in coconut and nuts.

Step 6:
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Pour batter into two 9 inch greased cake pans. Bake at 350 degrees for 30-35 minutes.

Step 7:
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Cool for 15 minutes.
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Then, transfer to wire rack and cool the cakes completely prior to icing.

Step 8:
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While cakes are cooling, make frosting:

Combine cream cheese, butter, powdered sugar and maple syrup. Beat with mixer until smooth.

Step 9:
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Ice the cooled cakes.
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Step 10:
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Enjoy!
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*Tip: This cake is great at room temperature… but unbelievably great when chilled!

Happy Baking!

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  • http://www.countrypleasures.blogspot.com Sue

    Looks good to me! I’ll be adding it to my baking list!

  • http://www.countrypleasures.blogspot.com Sue

    Looks good to me! I’ll be adding it to my baking list!

  • http://www.huckleberryprairie.com Jon

    Luckily, I got to reap the benefits of this experiment! I’m ready for round 2!

  • http://www.huckleberryprairie.com Jon

    Luckily, I got to reap the benefits of this experiment! I’m ready for round 2!

  • http://theroosterchick.blogspot.com TheRoosterChick

    That looks delish! My pic would have totally had a face print in it. lol

  • http://theroosterchick.blogspot.com TheRoosterChick

    That looks delish! My pic would have totally had a face print in it. lol