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Pumpkin Pie Coconut Carrot Cake



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


Start with the cake:

  1. Pre-heat the oven to 350°F.
  2. Combine the dry ingredients well.
  3. Combine oil, vanilla, eggs and pure pumpkin.
  4. Pour the wet ingredients into the dry and combine well.
  5. Fold in the coconut and the shredded carrots.
  6. Grease a 9″ bundt pan and dust with flour.
  7. Pour the batter into the pan and tap it on the counter to get rid of any air bubbles,
  8. Place in the oven to bake for about 1 hour 45 minutes.
  9. 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.
  10. 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.
  11. Once cake is chilled frost using frosting in this recipe or you can use whipped cream.
  12. Top with walnut pieces if desired.


  1. Using a hand mixer or stand mixer cream together butter, cream cheese and icing sugar.
  2. Slowly add lemon juice and continue mixing.
  3. Fold in the coconut.