Today is my birthday. My other half took care of dinner and I convinced him to let me crock my own birthday cake. Way back in March , I crocked a carrot cake that was AMAZING. And then I got super excited when, while perusing pumpkin recipes last week, I found a carrot cake recipe with pumpkin in it. And pineapple. And coconut. To me, that would make an amazing carrot cake even better! Sold!
"Pumpkin Carrot Cake" (6 quart pot)
~2 c flour
~2 t baking soda
~2 t cinnamon
~1/2 t salt
~3/4 c milk
~1 1/2 t lemon juice
~3 eggs
~1 1/4 c canned pumpkin
~1 1/2 c sugar
~1/2 c packed brown sugar
~1/2 c vegetable oil
~1 (8 oz) can crushed pineapple, drained
~2 carrots, grated
~1 cup flaked coconut
~1 cup walnuts, chopped
Mix flour, baking soda, cinnamon and salt in small bowl.
Mix milk and lemon juice in a separate small bowl.
Beat eggs, pumpkin, sugars, oil, pineapple, carrots and milk mixture in large bowl.
Gradually add flour mixture and mix.
Stir in coconut and nuts.
Pour mixture into greased Corningware dish.
Place Corningware dish in crock pot.
Cover and cook on low for 3 1/2 hours. (I used the largest Corningware dish we have that'd fit in the crock pot. It overflowed some, but that just meant I got to tastetest ahead of time!)
Allow to cool completely.
Invert Corningware onto serving plate.
Top with cream cheese icing. (Because that's what the birthday girl likes.)
Icing:
~8 oz Philly cream cheese
~1/4 cup butter
~1 t vanilla
~2 t milk
~4 cups powdered sugar
Blend with hand mixer until smooth.
12 servings.
What's better than an amazing carrot cake? This. Happy birthday to me, indeed.
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