Pumpkin Carrot Cake

Step 1

Preheat oven to 350° F.Grease two 9-inch-round cake pans.

Step 2

Combine flourbaking sodacinnamon and salt in small bowl.Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).

Step 3

Beat eggspumpkingranulated sugarbrown sugaroilpineapplecarrots 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.

Step 4

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.Cool in pans for 15 minutes.Remove to wire racks to cool completely.

Step 5

Combine cream cheesebutter and sifted powdered sugar in large mixer bowl until fluffy.Add vanilla extractorange juice and grated orange peel; beat until combined.

Step 6

Frost between layerson sides and top of cake with Cream Cheese Frosting.Garnish with remaining nuts.Store in refrigerator.