Pumpkin Carrot Cake

Pumpkin Carrot Cake

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"Carrots, pineapple, and pumpkin make this cake moist and delicious and, topped with coconut-walnut frosting, it's irresistible."
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1 h 30 m servings 774 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 774 kcal
  • 39%
  • Fat:
  • 39.8 g
  • 61%
  • Carbs:
  • 99.4g
  • 32%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Grease and lightly flour two 8-inch round cake pans. Set aside.
  2. In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon.
  3. 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.
  4. Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Garnish with additional walnuts, if desired. Keep leftover cake refrigerated.


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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...

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. A...

Really really good!!! I made buttercream icing to top it and it went very well!

Great Cake! I am not a fan of coconut so I omitted it from both the cake & frosting and added raisins & dried currants to the cake. Super moist and flavorful. I had my doubts about the cornmea...

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