Photo: David Holifield
Pumpkin Carrot Cake
23 ingredients
30 min + 1 hr
12 servings
openrecipes
"Carrots, pineapple, and pumpkin make this cake moist and delicious and, topped with coconut-walnut frosting, it's irresistible."
Estimated Nutrition (whole recipe, rough)
1348
Calories
26g
Protein
71g
Fat
155g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes