INGREDIENTS
Cake:
2 cups
Gold Medal® all-purpose flour
1/4 cup
yellow cornmeal
2 cups
sugar
1 tsp
salt
3 tsp
baking soda
1 tsp
baking powder
2 tsp
cinnamon
3
large eggs
1/2 cup
peanut oil
2 tsp
vanilla extract
2 cups
grated fresh carrots
1 cup
crushed canned pineapple, undrained
1 cup
pure pumpkin
1/2 cup
chopped walnuts
1 1/2 cups
flaked coconut
Frosting:
4 tbsp
unsalted butter, room temperature
2 8 ounce packages
cream cheese, softened
2 tbsp
lemon juice
3 cups
powdered sugar
1 cup
flaked coconut
3/4 cup
chopped walnuts