PUMPKIN CARROT CAKE
INGREDIENTS
•
Cake:
•
2 cups Gold Medal® all-purpose flour
•
1/4 cup yellow cornmeal
•
2 cups sugar
•
1 teaspoon salt
•
3 teaspoons baking soda
•
1 teaspoon baking powder
•
2 teaspoons cinnamon
•
3 large eggs
•
1/2 cup peanut oil
•
2 teaspoons vanilla extract
•
2 cups grated fresh carrots
•
1 cup crushed pineapple
•
1 cup pure pumpkin
•
1/2 cup chopped walnuts
•
1-1/2 cups flaked coconut
•
Frosting:
•
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
•
3/4 cup chopped walnuts
Comments & Reviews
Just A Pinch Sweepstakes