Recipe by Gold Medal Flour
"Carrots, pineapple, and pumpkin make this cake moist and delicious and, topped with coconut-walnut frosting, it's irresistible."
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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!
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 cornmeal but it worked!
* 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
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