This incredibly moist and flavorful Pumpkin Carrot Cake gives you the best of so many fall flavors. It screams Thanksgiving!
Sweet Little Pumpkin
You can thank me now or thank me later, but I am about to get you two steps closer to being ready for Thanksgiving. Of course, I am going to provide you with an amazing dessert recipe that you must add to your holiday menu. But first, I am going to get you thinking now about what you are most thankful for this holiday season. Besides eating, that is truly what Thanksgiving is all about, right?
We have a special tradition in our family of going around the table during our Thanksgiving feast and sharing what we are most thankful for. One, it keeps us from devouring our food so fast that we start cutting into dessert before the mashed potatoes stop steaming. And two, we all have something to be thankful for. It can be small, big, simple, or funny, but we all have to share.
So I will start by sharing with you what I am most thankful for this year…PUMPKIN CARROT CAKE! Just kidding! I am so thankful for my happy, healthy, growing family. Especially, this little punkin’…
A Thankful Heart
I am so thankful for my sweet sweet friends. And I am so thankful for each of you reading my blog right now. It means so much to me!
So please tell me, what are you most thankful for right now?
If you plan to go around the table and share what you are most thankful for this Thanksgiving, please do so before you serve this cake because after first bite, it is sure to be on the top of everyone’s “most thankful” list! You get the best of so many flavors in this incredibly moist and flavorful cake. There’s pumpkin (I’m obsessed!), carrots, coconut, pineapple, and walnuts. It shouts fall and screams Thanksgiving!
So let me walk you through how you can have this beauty as the centerpiece of your Thanksgiving dessert table. A simple and stunning cake that will make your Holiday all that more great!
How to Make Pumpkin Carrot Cake
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.
If you make this Pumpkin Carrot Cake for Thanksgiving, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. I wish you a blessed Thanksgiving with lots to be thankful for! Enjoy!
xoxo,
Pumpkin Carrot Cake
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hour 30 mins
Yield: 12
Category: Dessert
Description
This incredibly moist and flavorful cake gives you the best of so many fall flavors. It screams Thanksgiving!
Cake:
- 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
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
Instructions
- 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.
Notes
Keep leftover cake refrigerated.
