Pumpkin Carrot Cake - serves 12
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1 hour 30 mins
Author: Maegan - The BakerMama
Recipe type: Dessert
- 2 cups Gold Medal® all-purpose flour
- ¼ cup yellow cornmeal
- 2 cups sugar
- 1 teaspoon salt
- 3 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 3 large eggs
- ½ cup peanut oil
- 2 teaspoons vanilla extract
- 2 cups grated fresh carrots
- 1 cup crushed pineapple
- 1 cup pure pumpkin
- ½ cup chopped walnuts
- 1-1/2 cups flaked coconut
- 4 tablespoons unsalted butter, room temperature
- 2 (8 ounce) packages cream cheese, softened
- 2 tablespoons lemon juice
- 3 cups powdered sugar
- 1 cup flaked coconut
- ¾ cup chopped walnuts
- Preheat oven to 350°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.
- 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.
- Notes: Keep leftover cake refrigerated.