2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
3 large eggs
1 1/4 cups pure pumpkin mix. Not pie filling
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup (about 3 medium) carrots, grated
1/2 cup raisins
1 cup coconut, flaked
1 1/4 cups nuts, chopped, divided (optional)
1.PREHEAT oven to 350° F. Grease two 9-inch-round cake pans.
2.COMBINE flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
3.BEAT eggs, pumpkin, granulated sugar, brown sugar, oil, raisins, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.
Cream cheese frosting
1 pkg. 8oz Cream Cheese, softened
1/4 cup butter, softened
1 pkg.(16 oz.) powdered sugar
* I made this cake for my moms birthday last week and it was so yummy. It tasted so much like all the fall food flavors that I loved combined into one amazing. This is a must have at the thanksgiving table this year. For the cake I know that a lot of people do not like nuts in there food ( I being one of them lol) so I did not add any to the mix I only added them to the outside of the frosting so for the people that did not want them could scrape them out and there would be no problem. Also I doubled the frosting recipe and ended up with a little more then a cup left of frosting. This just gives me an excuse to have to make some cookies to use them up so its not a bad thing :) but that's how the frosting measured out.Anyways again I loved this cake it was super moist and had the perfect amount of spices I give it a 5