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Celebrate The Harvest This Thanksgiving

October 14, 2016

Miller Meadows celebrates living the good life in a manufactured home. Miller Meadows is a manufactured housing community located in Spanish Fork, Utah where seniors age 55 and over can live a comfortable and independent lifestyle. We offer affordably priced homes in Spanish Fork, Utah, for seniors on limited incomes.

 

We want to kick off the Thanksgiving season with a pumpkin carrot cake that's absolutely loaded with harvest goodness, and is as easy to prepare as it is delicious. Make ahead and freeze if desired. Happy Thanksgiving!

 

 

Pumpkin Carrot Harvest Cake

2 cups all-purpose flour                                         1/4 cup yellow corn meal

2 cups granulated sugar                                        1 tsp salt

3 tsp baking soda                                                    1 tsp baking powder

2 tsp ground cinnamon                                          3 large eggs

1/2 cup oil                                                                 2 tsp vanilla extract

2 cups finely grated fresh carrots                         1 cup crushed pineapple

1 cup pumpkin puree (not pie filling mix)            1/2 cup chopped walnuts

1-1/2 cups flaked coconut                                     1-1/2 cups golden raisins

 

Cream Cheese Icing:

4 T softened butter, unsalted                                2  8oz packages cream cheese, softened

2 T lemon juice (concentrate is fine)                    3 cups powdered sugar

 

Mixing Directions:

1. Preheat oven to 350°F. Thoroughly grease and lightly flour two 8-inch round cake pans (12 servings), or a 9x13 baking pan (15 servings), or a standard sized bundt pan (12 servings)

 

2. In a medium bowl, combine all dry ingredients:  corn meal, flour, sugar, salt, baking soda, baking powder and cinnamon.

 

3. In a large bowl, beat together the eggs, oil and vanilla until smooth. Add the dry ingredients gradually to egg mixture. The batter will be quite thick and dense.

 

4. Gently mix in pineapple and the pumpkin puree until well combined. Fold in the grated carrots, followed by the nuts, raisins and coconut until just combined.

 

5. Pour batter into prepared pans and bake for 50-60 minutes JUST until the cakes are browned on top and a toothpick inserted in the center of each cake comes out clean - do not over-bake.

 

6. Run a knife around the edges and let cake cool in the pan on a wire rack for 30 minutes. Turn out onto a wire cooling rack and let cool completely before icing.

 

7. In a large bowl, beat together the softened butter, cream cheese and lemon juice until smooth. Gradually beat in the powdered sugar until light and fluffy.

 

8. Place one cake layer on a cake platter. Use a bent spatula knife to cover top with a generous layer of icing. Stack the other cake layer on top of the frosted layer. Cover the top with a generous heap of icing and gently smooth over the edge and down the side. Once cake is covered it is easy to add more to make a thicker layer. Garnish with a few more finely chopped walnuts if desired. 2 layer makes 12 servings, . Leftovers should refrigerated.

 

 

 

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