Fourteen Carat Cake

Fourteen Carat Cake

48 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    2 h 40 m
Stacy
Recipe by  Stacy

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 9-inch layer cake

Directions

  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.

Share It

Reviews (48)

Rate This Recipe
PONTIACGIRL71
43

PONTIACGIRL71

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!

NEVUS
38

NEVUS

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.

SUZANNEFRANCES
18

SUZANNEFRANCES

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!

More Reviews

Similar Recipes

Carrot Pineapple Cake I
(280)

Carrot Pineapple Cake I

Mom's Pineapple-Carrot Cake
(44)

Mom's Pineapple-Carrot Cake

Mom's Carrot Cake
(33)

Mom's Carrot Cake

Hummingbird Cake II
(26)

Hummingbird Cake II

Carrot Cake X
(27)

Carrot Cake X

Carrot Cake IX
(23)

Carrot Cake IX

Nutrition

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

Top

<

previous recipe:

Carrot Pineapple Cake I

>

next recipe:

Carrot Cake IX