Carrot, pumpkin cake

I managed a picture at the very end..

so good.

 

2 c. flour

2 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. salt

3/4 c. milk

11/2 tsp. lemon juice

3 large eggs

1/14 c. canned pumpkin

11/2 c. white sugar

1/2 c. brown sugar

1/2 c. veg. oil

1 can crushed pineapple drained

1 c. grated carrots

1 c. flaked coconut (optional)

11/4 c. chopped nuts

preheat oven 350

grease 2 or 3 cake pans ( I did 3)

 

combine flour, soda, cinnamon, and salt in small bowl. Combine milk and lemon juice in liquid measuring cup ( may appear curdled)

Beat eggs, pumpkin, white sugar, brown sugar, oil, pineapple, carrots and milk mixture in large bowl. Mix well. Gradually add flour mixture; beat until combined. stir in coconut and 1 cup of nuts.

Pour into greased pans.

bake at 30-35 minutes or (less time if you do more layers) until wooden pick inserted in center comes out clean. cool in pans for 15 min. remove to wire racks to cool completely.

Frost in between layers, on sides and top of cake with this frosting.

 

Frosting:

beat together

8 oz. cream cheese softened

2 c. powdered sugar

fold in:

 1 container of cool whip

yummmmmooooooo!!!!

This was our Thanksgiving dessert this year.