Pumpkin Carrot Cake

• Cake
• 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 solid-pack pumpkin
• 1 1/2 cups granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup carrot, grated (about 3 medium)
• 1 cup flaked coconut
• 1 1/4 cups chopped nuts, divided
• Cream Cheese Frosting
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup butter, softened
• 3 1/2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 teaspoons orange juice
• 1 teaspoon orange zest

1. PREHEAT oven to 350u0b0F Grease two 9-inch-round cake pans. Combine the flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
2. 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. Pour into prepared cake pans.
3. 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.
4. Frost between layers and on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator until ready to serve.
5. FOR CREAM CHEESE FROSTING:.
6. Combine the cream cheese, butter, and powdered sugar, until fluffy. Add the rest of the ingredients and combine well. Frost cake.

cake, flour, baking soda, ground cinnamon, salt, milk, lemon juice, eggs, solidpack, sugar, brown sugar, vegetable oil, pineapple, carrot, flaked coconut, nuts, cream cheese frosting, cream cheese, butter, powdered sugar, vanilla, orange juice, orange zest

Taken from www.food.com/recipe/pumpkin-carrot-cake-322256 (may not work)