The Best Carrot Pumpkin Cake

subheading: Wet Ingredients:

1 cup (about 2 to 3 medium sized) carrots, shredded

¾ cup whole milk

1 and ½ teaspoons lemon juice

1 and ¼ cups pure canned pumpkin (I recommend Libby's to keep it from being too watery) *DO not use an entire can of pumpkin or pumpkin pie filling

½ cup white sugar

1 and ½ cups light brown sugar

½ cup vegetable oil

3 large eggs

¾ tablespoon vanilla extract

1 can (8 ounces) crushed pineapple, well drained

1 cup flaked sweetened coconut

subheading: Dry Ingredients:

2 cups all purpose flour, spooned and leveled

2 teaspoons baking soda

1 teaspoon salt

1 and ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground ginger

⅛ teaspoon ground cloves

subheading: Frosting:

2 packages 8 ounces EACH full-fat cream cheese, at room temperature, do not melt

½ cup unsalted butter at room temperature do not melt

1 teaspoon vanilla extract

4 to 5 cups powdered sugar

Optional: 1 to 2 tablespoons heavy cream

1 cup chopped pecans,* optional

Directions at chelseasmessyapron.com

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