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Fourteen Carat Cake

Rated as 4.69 out of 5 Stars

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

2 h 40 m servings 862
Original recipe yields 12 servings (1 9-inch layer cake)

Directions

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

Footnotes

  • 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; 51.2 96.6 8.3 113 701 Full nutrition

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Reviews

Read all reviews 51
  1. 62 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 car...

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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...

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...

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!

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 rem...

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 co...

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 mon...

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

I made this for my daughters birthday and this carrot cake is Absolutely Delicious... I added 1½ cups walnuts because of person preference. Mmmm... Yummmy!!!

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.