Pumpkin Carrot Cake


One bite of this cake and you will know why I am officially putting it on my list of favorite cakes of all time! I already had a great carrot cake recipe that I loved, but this one takes a great carrot cake and really bumps it up with the addition of pumpkin, coconut and pineapple. The result is one incredibly moist cake with all the flavors of Fall!

I’ve made this cake twice now with great reviews.  At church, we have a group of ladies who prepare food every Tuesday to take to our shut-in members.  I made 2 9×13 size cake dishes for that group. The second time was this week for my lady friends who came over to play games. This time, I did the cake in 2 round cake pans to make a layer cake.  I definitely plan to add this dessert to my Thanksgiving menu.  I know my family will all LOVE it!




  • 2 1/4  cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 3 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 3 large eggs
  • 1/2 cup oil (vegetable or canola)
  • 2 teaspoons vanilla
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup pure pumpkin
  • 1/2 cup chopped nuts (pecans or walnuts)
  • 1-1/2 cups flaked coconut



  • 4 tablespoons 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



Preheat oven to 350°F.

Grease and lightly flour two 8-inch round cake pans. Set aside.

In a medium bowl, combine the flour, 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.

Frost the cooled cake and garnish with additional chopped nuts , if desired.

Keep leftover cake refrigerated.

Recipe Source:  Gold Medal Flour