Pumpkin Carrot Cake

Pumpkin Carrot Cake

src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkfDcslMvCmdAkhv2re9mli9r1XyEHmqsopG4f10M7oXyAv8bAg7l1-glh_PrtL81E0PkZk4ubwEGD6HUNx9xZoDP_IeEIcZMHGDx1wkp7IPLqv-WiN8vaSJdLPRrTuK9V-f7-NVD4NM/s1600/IMG_1929.JPG">

This pumpkin carrot cake is absolutely delicious.

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

See directions on http://www.goldmedalflour.com

Tweet