Fourteen Carat Cake

Name: Fourteen Carat Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 100 min
Yield: 1 9-inch layer cake
Ingredients: 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; 4 tablespoons butter, room temperature; 2 (8 ounce) packages cream cheese, room temperature; 1 teaspoon vanilla extract; 1 (16 ounce) package confectioners' sugar, sifted

Rating: 4.71 stars

65 Ratings
54 Reviews
4 Photos

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

By Stacy

Gallery

Recipe Summary

prep:

30 mins

cook:

40 mins

additional:

1 hr 30 mins

total:

2 hrs 40 mins

Servings:

Yield:

1 9-inch layer cake

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans.

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Step 2

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.
Step 3

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.
Step 4

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; protein 8.3g; carbohydrates 96.6g; fat 51.2g; cholesterol 113.2mg; sodium 701mg. Full Nutrition

Reviews (54)

Most helpful positive review

PONTIACGIRL71

10/30/2007

I love this recipe! I made it for a cake raffle at work and after the person who won it shared it all you could hear was moans of pleasure coming from the kitchen! One person said they always order carrot cake in restaurants and this was by far superior. I added 1 tsp of vanilla to the batter and made it into a four layer cake (two 9" pans and then cut each cake into two) with cream cheese icing between each layer (double a regular c.c. icing recipe). Thank you SO much for sharing this recipe. I've made it three times in the last two weeks(twice as a layer cake and once as cupcakes) and will be making it for many years to come! Read More

Helpful

(43)

Most helpful critical review

judymo1951

10/13/2008

I am a very experienced baker. I was not pleased with the outcome of this recipe. I was making side cakes for a wedding and this cake did not rise well. Tried it twice. If you want a perfect carrot cake use the Cake Doctor's recipe. It came out very high and even and everyone at the wedding raved about it.. Read More

Helpful

(4)

65 Ratings

5 star values: 52
4 star values: 9
3 star values: 3
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

PONTIACGIRL71

10/30/2007

Helpful

(43)

NEVUS

02/09/2004

Pure goodness! I reduced the oil to just over one cup and added a little pineapple juice instead. The cake is so moist! I've made several carrot cakes before and this is my favorite. I recommend the 'allspice cream cheese frosting' available on this site to top this cake. Read More

Helpful

(38)

SUZANNEFRANCES

10/12/2003

oh yes this is absolutely delicious. My only change was to reduce the amount of coconut to 1/2 cup. This is now the only carrot cake I shall make. Thanks for sharing with us! Read More

Helpful

(18)

MGBJERRY

04/03/2008

Very good. I made a few changes to make this cake a little healthier. I used white whole wheat flour, only about 1 cup of turbinado sugar and 1 cup of applesauce intsead of oil and for the remainder of oil I used butter. I left out the coconut because I don't like it. It was delicious with cream cheese frosting. Read More

Helpful

(17)

S.Sha

02/09/2008

I like carrot cakes to begin with and when I baked this one I could not believe it. Thanks it is a great recipe. I agree with some of the reviewers. The carrot should be 11/2 cup and the coconut should be 1/2 cup. I also increased the cinnamon to 3tsp. My friends and we love this. I told all my sisters about it. Read More

Helpful

(16)

Hazel Taylor

10/10/2007

This is an exceptional cake! Its just a shame the CARAT cake is not spelled as CARROT as people looking for a good recipe may miss out when searching. People keep telling me they'd pay good money for this in the best restaurants! Read More

Helpful

(13)

ASNEED

10/12/2003

Very easy and delicious. My first time making a cake that did not come from a box. Read More

Helpful

(10)

Kimberly Bailey

03/08/2007

I made this for my mothers 60th birthday. First time making carrot cake everyone loved it. I did add a little nutmeg. I then used white chocolate cream cheese icing from another recipe. Read More

Helpful

(9)

Teriann Whisner

12/08/2007

I made this for my daughters birthday and this carrot cake is Absolutely Delicious... I added 1 cups walnuts because of person preference. Mmmm... Yummmy!!! Read More

Helpful

(9)

judymo1951

10/13/2008

Helpful

(4)

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All Reviews for Fourteen Carat Cake

- of Reviews

Fourteen Carat Cake

Servings Per Recipe: 12
Calories: 862.3

% Daily Value *

protein: 17 %

carbohydrates: 31 %

dietary fiber: 10 %

sugars:

fat: 79 %

saturated fat: 83 %

cholesterol: 38 %

vitamin a iu: 76 %

niacin equivalents: 21 %

vitamin b6: 7 %

vitamin c: 5 %

folate: 14 %

calcium: 12 %

iron: 12 %

magnesium: 9 %

potassium: 6 %

sodium: 28 %

thiamin: 22 %

calories from fat:

*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.

Reviews for: Photos of Fourteen Carat Cake

1 of 54

All Reviews

PONTIACGIRL71

10/30/2007

Helpful

(43)

NEVUS

02/09/2004

Helpful

(38)

SUZANNEFRANCES

10/12/2003

oh yes this is absolutely delicious. My only change was to reduce the amount of coconut to 1/2 cup. This is now the only carrot cake I shall make. Thanks for sharing with us!

Helpful

(18)

MGBJERRY

04/03/2008

Helpful

(17)

S.Sha

02/09/2008

Helpful

(16)

Hazel Taylor

10/10/2007

Helpful

(13)

ASNEED

10/12/2003

Very easy and delicious. My first time making a cake that did not come from a box.

Helpful

(10)

Kimberly Bailey

03/08/2007

I made this for my mothers 60th birthday. First time making carrot cake everyone loved it. I did add a little nutmeg. I then used white chocolate cream cheese icing from another recipe.

Helpful

(9)

Teriann Whisner

12/08/2007

I made this for my daughters birthday and this carrot cake is Absolutely Delicious... I added 1 cups walnuts because of person preference. Mmmm... Yummmy!!!

Helpful

(9)

judymo1951

10/13/2008

Helpful

(4)

1 of 4 Fourteen Carat Cake

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Fourteen Carat Cake

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (54)

Most helpful positive review

Most helpful critical review

All Reviews for Fourteen Carat Cake

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Include these ingredients

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Fourteen Carat Cake

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (54)

Most helpful positive review

Most helpful critical review

All Reviews for Fourteen Carat Cake