Dessert

Pumpkin Carrot Cake with Cream Cheese Frosting is for Dessert.

Pumpkin Carrot Cake with Cream Cheese Frosting takes several minutes to prepare.

Pumpkin Carrot Cake with Cream Cheese Frosting takes several minutes to cook.

Pumpkin Carrot Cake with Cream Cheese Frosting makes 16 servings.

The ingredients for Pumpkin Carrot Cake with Cream Cheese Frosting are:

2 cup Flour
2 tsp Baking Soda
3 tsp Pumpkin Pie spice
.5 tsp Salt
.75 cup Buttermilk, lowfat
3 eggs
1 1/3 cup Pure Pumpkin Puree
1 1/2 cup Granulated Sugar
.5 cup Brown Sugar, packed
1/3 cup Olive Oil
2/3 cup Crushed Pineapple
1 cup Carrots, Grated Raw (approx. 2 med carrots)
1 cup Coconut, shredded sweetened
12 oz Cream Cheese, softened
6 tbsp Butter, unsalted, softened
4 cup Powdered Sugar (sift)
1 tsp Pure Vanilla Extract
2-4 tsp Milk
1 cup Pecans, chopped

Here is how you make Pumpkin Carrot Cake with Cream Cheese Frosting:

Cake:1. Preheat oven to 350 degrees F. Generously grease two 9" cake pans, and line the bottoms with a round of parchment paper to enable easy removal from the pan.2. In a medium bowl: Combine flour, baking soda, pumpkin pie spice, and salt.3. In a large bowl: With a hand mixer, beat buttermilk, eggs, pumpkin, sugars, oil, pineapple, carrots, and coconut until well combined. Slowly add flour mixture, beating until the flour is fully incorporated in the wet ingredients. Divide the batter evenly among the prepared pans.4. Bake for approximately 35 minutes. The cake is done when a toothpick inserted into the center comes out clean. Transfer the pans to a wire rack to cool completely.Frosting:1. Beat cream cheese, butter, powdered sugar and vanilla extract for several minutes, until smooth and creamy. Add milk, 1 teaspoon at a time, until the frosting reaches your desired consistency.2. Using a butter knife or offset spatula, frost the cooled cake. Press chopped pecans onto the sides of the cake. Can decorate the top of the cake with pecan halves and crushed pecans. Transfer to the refrigerator for SEVERAL HOURS before serving.Cake is very moist and should be stored in the refrigerator.Recipe adapted from Very Best Baking and celebratingsweets.comServing Size:?16

The nutritional information for Pumpkin Carrot Cake with Cream Cheese Frosting is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 536.6

• Total Fat: 25.2 g
• Cholesterol: 70.4 mg
• Sodium: 344.2 mg
• Total Carbs: 78.8 g
• Dietary Fiber: 2.9 g
• Protein: 6.3 g