Description

Pumpkin Carrot Cake is the ultimate fusion of cozy fall flavors, combining the earthy sweetness of pumpkin with the classic richness of carrot cake. This dessert is incredibly moist, packed with texture from coconut and walnuts, and enhanced by the subtle tang of pineapple. Topped with a creamy, slightly tangy cream cheese frosting, it’s a show-stopping treat perfect for holidays, gatherings, or whenever you want a comforting homemade dessert.

Ingredients

Cake

2 cups 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 with juice
1 cup pure pumpkin
1/2 cup chopped walnuts
1 1/2 cups flaked coconut

Frosting

4 tablespoons unsalted butter, room temperature
2 packages (8 oz each) cream cheese, softened
2 tablespoons lemon juice
3 cups powdered sugar
1 cup flaked coconut
3/4 cup chopped walnuts

Instructions

Preheat oven to 350°F and grease and flour two 8-inch round cake pans
In a medium bowl, mix flour, cornmeal, sugar, salt, baking soda, baking powder, and cinnamon
In a large bowl, beat eggs, oil, and vanilla until smooth
Gradually add dry ingredients to the wet mixture until a thick batter forms
Fold in pineapple and pumpkin until combined
Add carrots, then gently mix in walnuts and coconut
Divide batter evenly between pans
Bake for 50–60 minutes until a toothpick comes out clean
Cool cakes in pans for 30 minutes, then transfer to a rack to cool completely
Beat butter, cream cheese, and lemon juice until smooth
Gradually add powdered sugar and beat until fluffy
Fold in coconut and walnuts
Frost the cooled cake layers and stack them
Cover top and sides with remaining frosting and garnish if desired

Notes

Serve at room temperature for the best flavor and texture Store in an airtight container in the refrigerator for up to 5 days Bring to room temperature before serving for softer frosting Freeze unfrosted cake layers for up to 2 months Wrap tightly in plastic wrap and foil Avoid leaving at room temperature for long periods due to cream cheese frosting