Pumpkin Carrot Cake

Name: Pumpkin Carrot Cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 3 teaspoons baking soda; 473 milliliters grated fresh carrots; 2 teaspoons cinnamon; 237 milliliters flaked coconut; 454 grams packages cream cheese, softened; 3 larges eggs; 473 milliliters Gold Medal® all-purpose flour; 2 Tbsps lemon juice; 118 milliliters peanut oil; 237 milliliters crushed pineapple; 710 milliliters powdered sugar; 237 milliliters pure pumpkin; 1 teaspoon salt; 473 milliliters sugar; 4 Tbsps unsalted butter, room temperature; 2 teaspoons vanilla extract; 177 milliliters chopped walnuts; 59 milliliters yellow cornmeal

Pumpkin Carrot Cake requires roughly 1 hour and 30 minutes from start to finish. This recipe serves 12. One serving contains 685 calories, 8g of protein, and 34g of fat. It is a good option if you're following a vegetarian diet. If you have walnuts, cornmeal, eggs, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Easter.

Instructions

Preheat oven to 350 degrees F. Grease and lightly flour two 8-inch round cake pans. Set aside.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon.

Ingredients you will need

Baking Soda

Cinnamon

Cornmeal

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Vanilla

Dough

Egg

Cooking Oil

Equipment you will use

Bowl

Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined.

Ingredients you will need

Pineapple

Carrot

Coconut

Pumpkin

Nuts

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.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Frosting

Equipment you will use

Wire Rack

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.

Ingredients you will need

Powdered Sugar

Cream Cheese

Lemon Juice

Frosting

Coconut

Walnuts

Butter

Equipment you will use

Bowl

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.

Ingredients you will need

Frosting

Equipment you will use

Spatula