Pumpkin Carrot Cake

Recipe from Sugar High asugarhigh.blogspot.com

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 Pumpkin
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
8 oz. crushed pineapple, drained
1 cup grated carrots
1/2 cup flaked coconut
1 cup walnuts, chopped and toasted

Preheat oven to 350° F. Grease two 9-inch round cake pans.

Combine flour, baking soda, cinnamon and salt in small bowl, set aside.

Combine milk and lemon juice in liquid measuring cup; set aside. The mixture will look curdled. Beat eggs, pumpkin, both sugars, oil, pineapple, carrots and milk mixture in large bowl; mix well. Gradually add flour mixture; beat just until combined. Do not over mix! Stir in coconut and 1 cup nuts. Pour into prepared cake pans and 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 before frosting.