Pumpkin Carrot Cake

Ingredients

• 2 teaspoons baking soda 
• 0.5 cup brown sugar packed
• 1 cup carrots grated
• 0.5 cup coconut or flaked
• 3 large eggs 
• 2 cups flour all-purpose
• 1.5 cups granulated sugar 
• 2 teaspoons ground cinnamon 
• 1.5 teaspoons juice of lemon 
• 0.8 cup milk 
• 8 oz pineapple — crushed drained canned
• 1.3 cups libby's® pumpkin 100% pure
• 0.5 teaspoon salt 
• 0.5 cup vegetable oil (I think I left it out)
• 1 cup walnuts toasted chopped

Equipment

• bowl
• oven
• blender
• measuring cup

Directions

1. Preheat oven to 350° F. Spray two 9-inch round cake pans with flour-added cooking spray.
2. Combine flour, baking soda, cinnamon and salt in small bowl.
3. 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.
4. Pour into prepared cake pans.
5. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes.
6. Combine 11 ounces softened cream cheese, 1/3 cup softened butter and 3 1/2 cups sifted powdered sugar in large mixer bowl until fluffy.
7. Add 1 teaspoon vanilla extract, 2 teaspoons orange juice and 1 teaspoon grated orange peel; beat until combined.