Thanks, these are all great.

Vox, I sent an email to your personal address but meant to post it here...

Can you leave the nuts, coconut and maybe even the pineapple out of this
recipe?

Thanks,
S
"Vox Humana" wrote in message
...

"Me" wrote in message
...
I have an idea for making a "moon" cake for Halloween. The recipe I
have
calls for chocolate cake with cream cheese-lemon icing. I think I'd
like
to
do a pumpkin spice cake with the same frosting.


Fantastic Pumpkin Carrot Cake



2 cups all-purpose flour (or 2 cup plus 2 Tbs. cake flour) (250 gm)

2 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. allspice

1/2 tsp. salt

3/4 cup milk (183 gm.)

1.5 tsp. lemon juice

1 tsp. vanilla

1.5 cups granulated sugar (300 gm)

1.25 cups Libby's Solid Pack Pumpkin (306 gm)

3 eggs (150 gm)

1/2 cup packed brown sugar (110 gm)

1/2 cup vegetable oil (109 gm)

1 cup (8-oz. can) crushed pineapple, drained (195 gm)

1 cup grated carrots (110 gm)

1 cup flaked coconut (74 gm)

1 cup raisins (145 gm)

1.25 cups chopped walnuts or pecans, divided (120 + 30 gm)



Combine flour, baking soda, cinnamon, allspice and

salt in small bowl.



Combine milk, lemon juice, and vanilla in a small bowl and set aside.



Beat granulated sugar, pumpkin, eggs, brown sugar

and vegetable oil until combined. Beat in pine-

apple, carrots, milk mixture until combined.

Gradually beat in flour mixture. Stir in

Coconut, raisins, and 1 cup nuts. Pour into 2 greased

9-inch round cake pans.



Bake in preheated 350F oven for 30 to 35

minutes or until wooden pick comes out clean.

Cool in pans on wire racks for 15 minutes.

Remove to racks to cool completely.





Cream Cheese Frosting:

1 8 oz. pkg. cream cheese, softened

1 3 oz. pkg. cream cheese, softened

3.5 cups powdered sugar

1 tsp. grated orange peel

2 Tsp. orange juice

1 tsp. vanilla

1/3 cup butter

remaining nuts to garnish.