Fourteen Carat Cake

Fourteen Carat Cake


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


2 h 40 m {{adjustedServings}} servings 862 cals
Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 862 kcal
  • 43%
  • Fat:
  • 51.2 g
  • 79%
  • Carbs:
  • 96.6g
  • 31%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 701 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • 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!
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  1. 58 Ratings


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!