Recipes

Fourteen Carat Cake

Name: Fourteen Carat Cake
Prep time: 30 min
Cook time: 40 min
Total time: 160 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1.5 teaspoons baking soda; 1.5 teaspoons salt; 2 teaspoons ground cinnamon; 2 cups white sugar; 1.5 cups vegetable oil; 4 eggs; 2 cups finely grated carrots; 1 (8 ounce) can crushed pineapple, drained; 0.5 cup chopped walnuts; 1 cup flaked coconut; 4 tablespoons butter, room temperature; 2 (8 ounce) packages cream cheese, room temperature; 1 teaspoon vanilla extract; 1 (16 ounce) package confectioners' sugar, sifted

4.7

(65)

54 Reviews

4 Photos

This carrot cake is worth its weight in gold! It always gets compliments!

Recipe by Stacy

Updated on July 14, 2022

4

Prep Time:

30 mins

Cook Time:

40 mins

Additional Time:

1 hrs 30 mins

Total Time:

2 hrs 40 mins

Servings:

12

Yield:

1 9-inch layer cake

Jump to Nutrition Facts

Ingredients

Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
2 teaspoons ground cinnamon
2 cups white sugar
1 ½ cups vegetable oil
4 eggs
2 cups finely grated carrots
1 (8 ounce) can crushed pineapple, drained
½ cup chopped walnuts
1 cup flaked coconut

Cream Cheese Frosting:

4 tablespoons butter, room temperature
2 (8 ounce) packages cream cheese, room temperature
1 teaspoon vanilla extract
1 (16 ounce) package confectioners' sugar, sifted

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.
In a large bowl, stir together the flour, baking powder, baking soda , salt and cinnamon. Add the sugar, oil and eggs; mix well for 1 minute. Stir in the carrots, pineapple, walnuts, and coconut. Divide the batter evenly between the prepared pans.
Bake in the preheated oven until a toothpick inserted in the center of each cake layer comes out clean, 35 to 40 minutes (one layer may be done sooner than the other). Cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
To make the frosting, beat butter and cream cheese until smooth. Mix in confectioners' sugar at low speed until combined; beat until fluffy. Stir in vanilla.

Cook's Note:

For an extra touch, sometimes I add a little lemon juice to the frosting, about 1 teaspoon or to taste.
I have been told that this tastes like cheesecake on top of the carrot cake--the best of both worlds!

Nutrition Facts (per serving)

862	Calories
51g	Fat
97g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 862
% Daily Value *
Total Fat 51g	66%
Saturated Fat 17g	84%
Cholesterol 113mg	38%
Sodium 701mg	30%
Total Carbohydrate 97g	35%
Dietary Fiber 2g	9%
Total Sugars 76g
Protein 8g
Vitamin C 3mg	15%
Calcium 118mg	9%
Iron 2mg	12%
Potassium 219mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.