Pumpkin Carrot Cake Recipe

Pumpkin Carrot Cake Recipe

Pumpkin Carrot Cake Recipe

Prep Time: 30 minutes

Bake Time: 50-60 minutes

Total Time: 90 minute

Ingredient

Cake

• 2 cups of freshly grated carrots
• 2 teaspoons of cinnamon
• 1/2 cup chopped walnuts
• 1 cup crushed pineapple
• 1-1 / 2 cups of coconut flakes
• 3 large eggs
• 2 cups of all-purpose Gold flour
• 1/4 cup of yellow corn flour
• 2 cups of sugar
• 1 teaspoon of salt
• 3 teaspoons of baking soda
• 1 teaspoon baking powder
• 1/2 cup of peanut oil
• 2 teaspoons of vanilla extract
• 1 cup of pure pumpkin

Froze

• 3 cups of powdered sugar
• 3/4 cup chopped walnuts
• 4 tablespoons unsalted butter, room temperature
• 2 (8 ounces) packet of cream cheese, mashed
• 2 tablespoons of lemon juice
• 1 cup of coconut flakes

Instruction

1. Preheat the oven to 350 ° F. Sprinkle and thin flour two 8-inch round cake pans. Put aside.
2. In a medium bowl, mix flour, corn flour, sugar, salt, baking soda, baking powder and cinnamon.
3. In a large bowl, beat the eggs, oil, and vanilla until blended. Add the dry ingredients gradually to the egg mixture. The dough will be very thick at this time.
4. Fold the pineapple and pumpkin until well blended. Fold carrots and then nuts and coconuts until combined.
5. Pour the mixture into the prepared baking pan and bake for 50-60 minutes until the cake is browned on top and the toothpick inserted in the center of each cake comes out clean.
6. Let the cake cool in their pan on a wire rack for 30 minutes. Turn over to a wire rack and let it cool completely before freezing.
7. In a large bowl, shake with butter, cream cheese and lemon juice until smooth. Beat the powdered sugar gradually until mild and smooth. Fold coconut and walnuts.
8. To freeze the cake, place one layer of cake on the cake holder or serving plate. Use a spatula to cover with a thick layer of frosting. Stack another layer of cake on top of the frozen layer. Cover the top and sides with the remaining freezing. Garnish with extra walnuts, if desired.