Fourteen Carat Cake

Fourteen Carat Cake

48 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    2 h 40 m
Recipe by  Stacy

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

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Adjust Servings

Original recipe yields 1 9-inch layer cake



  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.

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Reviews (48)

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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 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!



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.



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!

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Amount Per Serving (12 total)

  • Calories
  • 862 cal
  • 43%
  • Fat
  • 51.2 g
  • 79%
  • Carbs
  • 96.6 g
  • 31%
  • Protein
  • 8.3 g
  • 17%
  • Cholesterol
  • 122 mg
  • 41%
  • Sodium
  • 701 mg
  • 28%

Based on a 2,000 calorie diet



previous recipe:

Carrot Pineapple Cake I


next recipe:

Carrot Cake IX