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Pumpkin Carrot Cake


Pumpkin Carrot Cake Recipe

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
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/12 of a recipe
Amount Per Serving
Calories 774
Total Fat 39.8g
Saturated Fat 17.4g
Cholesterol 104mg
Sodium 785mg
Total Carbohydrate 99.4g
Dietary Fiber 4.5g
Sugars 73.5g
Protein 9.6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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