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Recipe: Harvest Cake


This dense layer cake was invented by basing it on my favorite carrot cake recipe and adding a couple of extra goodies that are the tastes of fall (to me, at least). With the addition of pumpkin and apples (and nuts, too, if you want) this moist cake is especially delicious and keeps well. If you feel like making two at a time, you can freeze one for later… if it lasts that long! If you don’t want to bother making three layers, it also works well as a one-layer cake in a 13” x 9” cake pan.


  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 2 large eggs

  • 1-1/2 cups sugar

  • 1/2 cup vegetable oil

  • 3/4 cup buttermilk

  • 2 teaspoons vanilla extract

  • 1-1/2 cups grated carrot

  • 1 cup canned pumpkin

  • ½ cup grated apple

  • 1 (8-ounce) can crushed pineapple, drained

  • ½ cup (3 1/2-ounce) can flaked coconut

  • 1 cup chopped walnuts or filberts


How to Make It

Preheat oven to 350°

Line three 9” round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.

Add flour mixture, beating at low speed until blended.

Fold in rest of cake ingredients. Pour batter into prepared cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on wire racks 15 minutes.

Remove from pans, and cool completely on wire racks.


Spread your favorite cream cheese frosting in between layers and on top and sides of cake.

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