Pumpkin Carrot Cake

Pumpkin Carrot Cake

3 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Recipe by  Gold Medal Flour

“Carrots, pineapple, and pumpkin make this cake moist and delicious and, topped with coconut-walnut frosting, it's irresistible.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 350 degrees F. Grease and lightly flour two 8-inch round cake pans. Set aside.
  2. In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon.
  3. 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.
  4. Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Garnish with additional walnuts, if desired. Keep leftover cake refrigerated.

Share It

Reviews (3)

Rate This Recipe
jessicaenglish28@yahoo.com
7

jessicaenglish28@yahoo.com

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 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

lilygirl
5

lilygirl

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. Absolutely will make again. A very dense, heavy, moist cake. Turned out beautiful!

vitale03
3

vitale03

Really really good!!! I made buttercream icing to top it and it went very well!

More Reviews

Similar Recipes

Oatmeal-Chocolate Chip Cookies
(22)

Oatmeal-Chocolate Chip Cookies

Candy Cane Cookies from Gold Medal(R) Flour
(13)

Candy Cane Cookies from Gold Medal(R) Flour

Ultimate Chocolate Chip Cookies from Gold Medal(R) Flour
(5)

Ultimate Chocolate Chip Cookies from Gold Medal(R) Flour

Peanut Butter Cookies from Gold Medal(R) Flour
(2)

Peanut Butter Cookies from Gold Medal(R) Flour

Classic Sugar Cookies (Cookie Exchange Quantity)
(3)

Classic Sugar Cookies (Cookie Exchange Quantity)

Snickerdoodles from Gold Medal(R) Flour
(1)

Snickerdoodles from Gold Medal(R) Flour

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 774 cal
  • 39%
  • Fat
  • 39.8 g
  • 61%
  • Carbs
  • 99.4 g
  • 32%
  • Protein
  • 9.6 g
  • 19%
  • Cholesterol
  • 104 mg
  • 35%
  • Sodium
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Oatmeal-Chocolate Chip Cookies

>

next recipe:

Homemade Pan Rolls from Gold Medal(R) Flour