Recipe by Gold Medal Flour
"Carrots, pineapple, and pumpkin make this cake moist and delicious and, topped with coconut-walnut frosting, it's irresistible."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Gold Medal® all-purpose flour
grated fresh carrots
1 1/2 cups
unsalted butter, room temperature
2 (8 ounce) packages
cream cheese, softened
Made this cake for Thanksgiving and it turned out wonderful!! It looked just like the photo and it was the first cake I have ever made if that tells you anything. The one thing I changed was to leave out the coconut because my family doesn't like it. Only thing I would do different next time is maybe leave the lemon out of the frosting (even with the lemon it was fabulous I'm just not a big lemon fan) This cake was about 7 lbs of moist goodness YUMMMMM!!!! WIll be making this again and again
This cake was awesome!! I used canola oil instead of peanut, only 1 teaspoon of vanilla extract instead of 2, toasted pecans instead of walnuts, and didn't put any lemon juice in the frosting. Absolutely will make again. A very dense, heavy, moist cake. Turned out beautiful!
Really really good!!! I made buttercream icing to top it and it went very well!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Carrot Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 358
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Watch how to make a 5-star carrot cake recipe.
See how to make a simple, moist, and yummy carrot cake.
Make this sinfully rich carrot cake--and sit back and enjoy the compliments.