Pumpkin Carrot Cake

goldmedalflour.com

Cheryl Blakeway

subheading: Cake:

2 cups Gold Medal® all-purpose flour

¼ cup yellow cornmeal

2 cups sugar

1 teaspoon salt

3 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

3 large eggs

½ cup peanut oil

2 teaspoons vanilla extract

2 cups grated fresh carrots

1 cup crushed pineapple

1 cup pure pumpkin

½ cup chopped walnuts

1-½ cups flaked coconut

subheading: Frosting:

4 tablespoons unsalted butter, room temperature

2 (8 ounce) packages cream cheese, softened

2 tablespoons lemon juice

3 cups powdered sugar

1 cup flaked coconut

¾ cup chopped walnuts

Directions at goldmedalflour.com

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