Pumpkin Carrot Cake

Don’t you love the flavors of FALL? The smell of cinnamon baking in the oven that permeates the entire house. We love Pumpkin muffins but we also love carrot cake and I thought it would be fun to do a recipe that combined both together into one cake and it was delicious. I added in coconut, walnuts, pineapple–mmmmmm. Is your mouth watering yet? Are you ready to head to the kitchen and start baking?

Pumpkin Carrot Cake

Here is what you will need for your cake:

PUMPKIN CARROT CAKE
2 1/2 Cups flour
2 tsp baking soda
3 tsp cinnamon
1/2 tsp salt
3/4 Cup milk
3 large eggs
1 tsp of pure vanilla
1 can of pumpkin puree
1 1/2 Cups sugar
1/2 Cup of Coconut Oil
1 can of crushed pineapple-drain off the juice
1 1/2 Cups of grated carrots
1 Cup of coconut flakes
1 1/4 Cups of chopped walnuts

Mix all the ingredients together. Prepare a 9 x 13 pan with vegetable spray, pour in the batter and bake at 350 degrees for about 30 minutes.

Once the cake is out of the oven, let it cool and then add the cream cheese topping.

1 brick of cream cheese
2 Cups of powdered Sugar
1 tsp of vanilla

Mixed together until smooth.

If you love pumpkin recipes you might also like my Pumpkin Crunch.
If you love Cream Cheese you will like my Sopapilla Cheesecake.
Here is a link to all of My Recipes.

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