Ingredients

The following ingredients have 12 Servings
  • 2 cups 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
  • 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

Instruction

  • Preheat oven to 350°F. Grease and lightly flour two 8-inch round cake pans. Set aside.
  • In a medium bowl, combine the flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon.
  • 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.
  • Fold in the pineapple and pumpkin until well combined. Fold in the carrots and then the nuts and coconut until just combined.
  • 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.
  • 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.
  • 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.
  • 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. Garnish with additional walnuts, if desired.