Pumpkin Pie Coconut Carrot Cake
I'm so excited to share this recipe with you! Ever have to choose between having either pumpkin pie or carrot cake for dessert? This is what you need – a delicious Pumpkin Pie Coconut Carrot Cake!
I made this for my mother and sister when they came to visit during Thanksgiving a few weeks ago and it was a hit!
While you're here, give this recipe for French apple pie from fellow blogger ‘Art of Natural Living' a try!
This is one awesome cake and it satisfies all sorts of cravings all in one delicious dessert! It's difficult to give a good enough description in order to do this cake justice. It's just like having pumpkin pie.. but its also a carrot cake – with coconut! And it's soo yummy!
I used a bundt pan to ensure that the cake was baked evenly as it's quite dense. I also created a cream cheese frosting to use on this which added more richness to the cake. It would also be delicious to top this with a bit of fresh whipped cream instead of frosting! I'd enjoy it either way!
I'd love to hear from you! Please feel free to comment below! 😀
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I'd love to hear from you! Please feel free to comment below! 😀Pumpkin Pie Coconut Carrot Cake
Ingredients
For the cake:
- 2 cups flour
- 1/4 cup yellow cornmeal
- 2 cups sugar
- 3 tsp baking powder
- 3 tsps pumpkin spice
- 2 cups pure pumpkin
- 1/2 cup peanut oil
- 3 tsp vanilla
- 3 large eggs
- 7 oz shredded coconut
- 2 cups shredded carrot
- 1/2 cup walnut pieces
For the Frosting:
- 4 tbsp unsalted butter, room temperature
- 2 (8oz) packages of cream cheese, softened
- 3 tbsps lemon juice
- 3 cups icing sugar
- 1 1/2 cup shredded coconut
Instructions
Start with the cake:
- Pre-heat the oven to 350°F.
- Combine the dry ingredients well.
- Combine oil, vanilla, eggs and pure pumpkin.
- Pour the wet ingredients into the dry and combine well.
- Fold in the coconut and the shredded carrots.
- Grease a 9″ bundt pan and dust with flour.
- Pour the batter into the pan and tap it on the counter to get rid of any air bubbles,
- Place in the oven to bake for about 1 hour 45 minutes.
- It's finished baking once a toothpick comes out almost clean. There can be a little moisture on the toothpick but it shouldn't be a lot.
- Cool the cake in the pan on a cooling rack. Once it reaches room temperature cover the pan and set in the fridge to chill over night.
- Once cake is chilled frost using frosting in this recipe or you can use whipped cream.
- Top with walnut pieces if desired.
Frosting:
- Using a hand mixer or stand mixer cream together butter, cream cheese and icing sugar.
- Slowly add lemon juice and continue mixing.
- Fold in the coconut.
Looks so yummy and moist! Question: at what point do you remove the cake from the bundt pan?
Hi Janet!
I remove the cake from the bundt pan after it’s been chilled in the fridge.
Thanks so much for stopping by! 🙂
Michelle
Looks delicious! Thanks for sharing at Merry Monday!
Thanks! Looking forward to the next Merry Monday! 🙂
Yum! I think that you’ve managed to combine my favorite treats into one delicious dessert. Pinned and tweeted! Glad to have found you at the Merry Monday Link Party! I’m a new follower. 🙂
Wonderful! Thanks very much for sharing the recipe! 🙂 It’s great to connect with you!
This cake looks so good. I plan to try it very soon.
Thanks! I hope you enjoy it! I know we did! 🙂
Mmmm! This looks soooooo goooooood!
Hi! Stopping by from Mom Bloggers Club. Great blog!
Have a nice day!
Thanks for stopping by! 😀