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Pumpkin Carrot Cake

Moist layers packed with pumpkin, carrot, coconut, and walnuts, topped with tangy cream cheese frosting, this cake brings together the best of fall flavors.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 2 hours
Servings: 14 servings
Course: Cake, Dessert
Cuisine: American, Fall
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour
  • 1/2 cup Yellow cornmeal
  • 2 cups Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 2 teaspoons Cinnamon
  • 4 large Eggs
  • 1/2 cup Peanut oil
  • 2 teaspoons Vanilla extract
  • 2 cups Grated fresh carrots
  • 1 cup Crushed pineapple with juice
  • 1 cup Pure pumpkin
  • 1 cup Chopped walnuts
  • 1 cup Flaked coconut
For the Frosting
  • 1 cup Unsalted butter, room temperature
  • 8 ounces Cream cheese, softened
  • 1 tablespoon Lemon juice
  • 3 cups Powdered sugar
  • 1/2 cup Flaked coconut
  • 1/2 cup Chopped walnuts

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, combine your flour, cornmeal, sugar, salt, baking soda, baking powder, and cinnamon. Whisk everything together.
  3. In a large bowl, beat your eggs, peanut oil, and vanilla extract until smooth.
  4. Gradually add your dry ingredient mixture into the wet ingredients, mixing until a thick batter forms.
  5. Fold in your crushed pineapple with its juice and pumpkin puree until combined.
  6. Fold in your grated carrots, followed by the chopped walnuts and flaked coconut.
Baking
  1. Divide your batter evenly between the two prepared pans.
  2. Bake for 50 to 60 minutes, checking with a toothpick.
  3. Let the cakes cool in the pans for 30 minutes before transferring to a wire rack.
Frosting
  1. In a large bowl, beat your butter, cream cheese, and lemon juice until smooth.
  2. Gradually add the powdered sugar, beating until fluffy.
  3. Fold in coconut and walnuts.
Assembly
  1. Place one cooled cake layer on a serving plate and spread frosting across the top.
  2. Stack the second layer on top and press down gently.
  3. Cover the top and sides with the remaining frosting.

Notes

Refrigerator storage keeps this cake fresh for up to 5 days. Freeze unfrosted layers for up to 2 months.