Pumpkin Carrot Cake3 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“Carrots, pineapple, and pumpkin make this cake moist and delicious and, topped with coconut-walnut frosting, it's irresistible.” - by Gold Medal Flour
Original recipe yields 12 servings
- Preheat oven to 350 degrees F. Grease and lightly flour two 8-inch round cake pans. Set aside.
- In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon.
- In a large bowl, beat together the eggs, oil and vanilla until smooth. Gradually add the dry ingredients to the egg mixture. The dough will be very thick at this point.
- Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined.
- Pour batter into the prepared cake pans and bake for 50-60 minutes until the cakes are browned on top and a toothpick inserted in the center of each cake comes out clean.
- Let the cakes cool in their pans on a wire rack for 30 minutes. Turn them out onto the wire rack and let cool completely before frosting.
- Frosting: In a large bowl, beat together the butter, cream cheese and lemon juice until smooth. Gradually beat in the powdered sugar until light and fluffy. Fold in the coconut and walnuts.
- To frost the cake, place one cake layer on a cake stand or serving platter. Use a spatula to cover with a thick layer of frosting. Stack the other cake layer on top of the frosted layer. Cover the top and sides with the remaining frosting.
- Garnish with additional walnuts, if desired. Keep leftover cake refrigerated.
Amount Per Serving (12 total)
- 774 cal
- 39.8 g
- 99.4 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Made this cake for Thanksgiving and it turned out wonderful!! It looked just like the photo and it was the first cake I have ever made if that tells you anything. The one thing I changed was to leave..." See more out the coconut because my family doesn't like it. Only thing I would do different next time is maybe leave the lemon out of the frosting (even with the lemon it was fabulous I'm just not a big lemon fan) This cake was about 7 lbs of moist goodness YUMMMMM!!!! WIll be making this again and again"
"This cake was awesome!! I used canola oil instead of peanut, only 1 teaspoon of vanilla extract instead of 2, toasted pecans instead of walnuts, and didn't put any lemon juice in the frosting. Absolut..." See moreely will make again. A very dense, heavy, moist cake. Turned out beautiful!"
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