Sunday, October 25, 2020


This incredibly moist and flavorful cake gives you the best of many autumn flavors. It screams Thanksgiving!


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

4 tablespoons of unsalted butter, at room temperature.
2 packages (8 ounces) cream cheese, softened
2 tablespoons of lemon juice
3 cups of powdered sugar
1 cup coconut flakes
3/4 cup of chopped nuts


Preheat the oven to 350°F. Lightly grease and flour two 8-inch round cake tins. Set aside.
In a medium bowl, combine flour, cornmeal, sugar, salt, baking soda, baking powder and cinnamon.
In a large bowl, beat 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. Add the carrots and then the nuts and coconut until they are well combined.
Pour the dough into the prepared cake tins and bake for 50-60 minutes until the cakes are golden on top and a toothpick inserted in the center of each cake comes out clean.
Allow the cakes to cool on their trays on a wire rack for 30 minutes. Place them on the wire rack and let them cool completely before glazing.
In a large bowl, whisk the butter, cream cheese and lemon juice until smooth. Gradually add the powdered sugar until light and fluffy. Add the coconut and nuts.
To glaze the cake, place a layer of cake on a stand or serving tray. Use a spatula to cover it with a thick layer of icing. Pile the other layer of cake on top of the icing layer. Cover the top and sides with the rest of the icing. Garnish with additional nuts, if desired.


Keep leftover cake refrigerated.


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